Stuffed Bell Peppers

By kathryns

Slice pepper lengthwise; can be baked in the oven or on top of the stove covered with a lid.

Ingredients

• 1-1/2 lbs ground meat (sausage, turkey, lamb, etc.)
• 1/2 c finely chopped red onion
• 3 garlic cloves, minced
• 1 TB paprika
• 1/3 c. currants or raisins (opt)
• 2/3 c. cooked white rice
• 1/2 tsp minced fresh rosemary, if desired
• 1 large egg
• 2-1/2 cups tomato sauce
• 4 Bell Peppers - one pepper (2 halves) per person

Details

Servings 4
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

If using oven, preheat to 350. Saute onions; add cooked rice, spices and raising. Cool. Add 1/2 c. tomato sauce, ground meat and lighly beaten egg. Mix all ingredients in large bowl.

Wash and clean peppers; slice in half lengthwise and remove internal veins. Pour 2 c tomato sauce in skillet or pan. Fill peppers and place in skillet. * If doing stove-top, bring to boil. Reduce heat to medium; cover and simmer 20 minutes. Spoon sauce in pan over peppers. Cover and continue to cook until done (filling @ 165 degrees), about another 20 minutes.

*If baking in oven, bake at 350 uncovered until tops are browned and fillig reaches 165, about 1 hour. Garnish with rosemary sprigs and serve.