Stuffed Peppers

By brendaz

A delicious cool-weather meal...I prefer to use green peppers but you can use whatever color you like!

Ingredients

• 6 peppers
• 1 lb. ground beef
• 4 slices bacon
• 2 small or one large yellow onion, chopped
• 4 cups cooked rice
• 1 14-oz can diced tomatoes
• 2-14 oz cans tomato sauce
• 1 Tbsp. sugar
• Salt and pepper to taste

Details

Preparation time 30mins
Cooking time 75mins
Adapted from foodandfact.com

Preparation

Step 1

Slice the tops off of the peppers and set aside. Remove the seeds and pith from the body of the peppers. Place the peppers into a pot of boiling water and blanch for a couple of minutes. Drain and let the peppers cool on a paper towel.

Meanwhile, fry the bacon and about 3/4 of the chopped onion until the onion is soft and bacon is mostly cooked. Add the ground beef and continue to fry until the beef is done; drain well and return to pan. Add the cooked rice, diced tomatoes and salt and pepper to taste.

To make the sauce, chop the green part of the pepper tops into small chunks. Drizzle a little olive oil in a saute pan and add the chopped green pepper and remaining chopped onion. Saute until the onion is soft, about 5 minutes. Add the tomato sauce, sugar, and salt and pepper to taste.

To assemble, pour the sauce into a deep casserole dish or small roaster (deep enough that you can cover the dish while the peppers are standing). Fill each pepper with the ground beef and rice filling, being sure to heap the filling a little at the top. Stand the peppers up in the sauce. When all the peppers are filled, cover the casserole dish and bake at 350 until the peppers are just fork-tender, about 45 minutes. Enjoy!
For more recipes and instruction, visit my blog Apron Strings and Tasty things at foodandfact.com