Mom's Stuffed Peppers
Whenever possible, I like to choose meats that are organic and grass fed.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 bell pepper (sliced in half lengthwise and seeded)
- 1 yellow onion (chopped)
- 4 cloves garlic (chopped)
- 1 lb. ground beef
- 2 tsp. extra virgin olive oil
- 2 cups of cooked brown rice
- 1 cup frozen peas
- 2 cups of crushed tomatoes
- 6 tbsp. cheddar cheese (shredded)
Instructions
- 1
Fill a large pot with water and bring to a boil. Drop peppers in the boiling water and cook for 5 minutes. Remove the peppers form the water and cool.
- 2
In a separate large saut pan heat 2 tsp. of extra virgin olive oil and add in onion and garlic and season with salt and pepper. Saute for a 4 minutes or until the onions and garlic begin to look translucent. Push veggies aside, add ground beef to the pan and season with a little more salt and pepper.
- 3
Slowly combine the meat and the veggies and cook until the beef has browned. Stir in the brown rice and 1 cup of the crushed tomatoes, stir and simmer for ten minutes. Adjust seasonings as needed.
- 4
Spread cup of the crushed tomatoes on the bottom of a 911 baking dish and then line with the peppers. Scoop cup-ish of filling in each pepper (or enough to fill it up).
- 5
Top each pepper with a dollop of crushed tomatoes and a sprinkle of the shredded cheese.
- 6
Bake the peppers at 350 for 30 minutes or until the cheese has melted and the peppers are heated through. Enjoy!