Stuffed Bell Peppers (Print Version)
Bell peppers loaded with seasoned beef, tender rice, and hearty veggies, all baked in rich tomato goodness.
# Ingredients:
→ Main Ingredients
01 -
12 bell peppers
02 -
1 cup uncooked white rice
03 -
1 large carrot, grated
04 -
1 medium onion, diced or shredded
05 -
3 garlic cloves, finely chopped
06 -
1 pound of minced beef
→ Seasonings and Sauce
07 -
1 teaspoon ground pepper, adjustable
08 -
1 tablespoon dried Italian herbs
09 -
1 teaspoon salt, add to taste
10 -
2 tablespoons thick tomato paste
11 -
2 cups low-sodium beef or chicken broth
12 -
1 cup of canned tomato sauce
# Steps:
01 -
Set the oven rack in the center and heat it up to 375°F.
02 -
Trim the tops off the peppers and scoop out the seeds and insides. Slice a small bit off the bottoms so they balance easily.
03 -
Combine minced beef, shredded carrots, garlic, onion, uncooked rice, tomato paste, seasoning mix, and salt and pepper in a big mixing bowl. Blend thoroughly.
04 -
Stuff the peppers with the mixture, then stand them upright in a Dutch oven. Mix broth and tomato sauce together, then pour around the peppers until it comes halfway up their sides.
05 -
Cover the pot and bake for about 90 minutes. Then, uncover and bake for another 45 minutes to 1 hour until the peppers soften and the rice gets fully cooked.
# Helpful Notes:
01 -
Cut the peppers in half lengthwise to reduce cooking time.
02 -
Good in the refrigerator for 3-5 days.
03 -
Freeze it for up to 6-8 months.