Stuffed bell peppers are an easy comfort food that I happen to enjoy a great deal. I think they make a great dish for the coming (or already here for you readers up North) months. I actually do several types of stuffed peppers and this one is my take on my mother’s Italian style.
Italian Style Stuffed Bell Peppers
* Makes 4 peppers – serves 2 or 4 depending
Ingredients:
- 4 large bell peppers, any color
- ½ cup diced onion
- 1 lb ground beef
- 2 cups white rice, already cooked
- 2 ½ cups your favorite red pasta sauce, I like to use a chunky vegetable one
- 1-2 cloves garlic, minced
- 1 ½ teaspoon dried Italian seasoning
- 1 ½ teaspoon dried Italian seasoning
- 1 cup mozzarella cheese, shredded
- Salt and pepper
Directions:
1. Start by cutting tops off bell peppers and clean out inside seeds and ribbing. Clean with cold water and pat dry. Remove stem from the cut off tops and chop the tops up to add to the stuffing. (Please tell this made sense!)
2. Brown your ground beef in a sauté pan over medium high heat. Add garlic, onions, and peppers when beef is almost thoroughly browned. Remove from pain when no longer pink, and drain away excess grease. Allow to cool.
.jpg)
