RCI-VG.005.0241.001
Stuffed Peppers
Makes 6 Servings
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 3 Large
- 3 Large
- 1-1/2 Cups
- Onion1 unitChopped
- Bunch Chopped cilantro1/2 unit
- 1 Tablespoon
- 1 Pound
- 1 6 unit
- 3 Tablespoons
- -Ounce Jar spaghetti Sauce or Homemade spaghetti Sauce1 28 unit
Method
1
Cut the tops off the green bell peppers and remove the seeds and membranes, creating hollow vessels for stuffing.
2
Dice the tomatoes into small pieces and set aside.
5 minutes
3
Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks until browned, about 5 minutes.
5 minutes
4
Add the chopped onion and minced garlic to the skillet, stirring frequently until the onion becomes translucent, about 3 minutes.
3 minutes
5
Stir in the cooked white rice, diced tomatoes, tomato paste, and cilantro, combining all ingredients thoroughly.
2 minutes
6
Add the lemon juice and mix well, then season the filling mixture to taste with salt and pepper.
1 minutes
7
Spoon the beef and rice filling evenly into each hollowed pepper, packing gently but firmly.
8
Pour the spaghetti sauce into the bottom of a baking dish (about 9x13 inches) and arrange the stuffed peppers upright in the sauce.
9
Cover the baking dish with foil and bake at 350°F for 30 minutes, until the peppers are tender when pierced with a fork.
30 minutes
10
Remove the foil and serve the stuffed peppers hot, spooning the tomato sauce from the dish over each pepper.