Stuffed Peppers
Prep Time: 25 minutes. Cooking Time: 45 minutes
1 pound ground round
1 cup cooked rice
1 onion, chopped
1 Tablespoon olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground pepper, divided
1 Tablespoon fresh parsley
4 large green peppers (look for ones that are symmetrical and can stay upright when placed on a counter)
2 – 15 ounce cans tomato sauce
Slice each green pepper in half so that the stem is on one half and the bottom is on the other half. Clean out all seeds and white fibers.
Place 1 ½ cans of tomato sauce and ½ teaspoon each of the salt and pepper in the bottom of a large pan. Sauté onion in olive oil.
Using your hands (I put on disposable rubber gloves!) mix meat, rice, onions, the rest of the salt and pepper and parley. Divide the meat mixture into 8 equal portions. Stuff each green pepper half with a portion of the meat mixture.
Place each pepper, meat side up in the pan with the tomato sauce. Cover pan and simmer on medium-low for 30-45 minutes. Monitor the liquid in the bottom of the pan while cooking. If the liquid is getting low you can turn down the heat, uncover the pan a little or add more tomato sauce. Before serving, heat the remaining ½ can of tomato sauce and pour over peppers. Serve with lots of freshly ground black pepper.
Make ahead tip. Stuffed peppers can be prepped and placed in the pan in the refrigerator until 50 minutes before you want to serve dinner. Cook as directed.
Suggestion: If your kids won’t go near cooked green peppers, you can cook “gorilla meat balls” by shaping each portion into a round ball and placing directly in the sauce to cook. If you do this, you may need to turn the meatballs so they don’t stick.
Serves: 6-8
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