Stuffed Peppers

Stuffed Peppers

from bettycrocker.com
15 min

Hundreds of satisfied home cooks agree: this Stuffed Peppers recipe is a winner. It’s been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it’s no wonder why—even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).

Ingredients

  • 4 large bell peppers (any color)
  • 1 lb lean (at least 80%) ground beef
  • 2 tablespoons chopped onion
  • 1 cup cooked rice
  • 1 teaspoon salt
  • 1 clove garlic, finely chopped
  • 1 can (15 oz) Muir Glen™ Organic Tomato Sauce
  • 3/4 cup shredded mozzarella cheese (3 oz)

Directions

  1. 1

    Heat oven to 350°F.

  2. 2

    Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.

  3. 3

    In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.

  4. 4

    Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.

  5. 5

    Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.