Inspired by this recipe
I’ve never had stuffed peppers before. While searching for recipes for the week, I decided that it was time to change this fact. This is a really simple and filling recipe that can be made with very few ingredients. It’s great for a cheap meal. After stuffing the peppers I had some extra filling that I decided to put on top of some broccoli that I threw into a casserolle dish next to the peppers. It turned out pretty well, but I would suggest boiling the broccoli first. The peppers themselves were delicious, and my addition of cheese to the recipe turned out very well.
2 large green peppers
- 1/2 pound ground beef
- 1/4 cup chopped onion
- 1 (15 ounce) can tomato sauce, divided
- 1 cup cooked rice
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 8 Ounces cheddar cheese
Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels.
In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, half of the cheese, salt, garlic powder and pepper. Spoon into peppers.
Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce and then sprinkle with remaining cheese. Bake at 350 degrees F for 25-30 minutes or until peppers are tender.