EASY OLD FASHIONED STUFFED PEPPERS

With a handful of simple ingredients and left over rice, these easy Stuffed Peppers are full of flavour and the nostalgia of days past.  They are filled with seasoned ground beef, rice, tomatoes and tomato sauce, and of course, cheese.  My version includes diced green chili peppers for a bit more flavour. They are then topped with more cheese (because you can never have enough!) and baked until golden.  For a lower carb option, you can substitute the rice with riced cauliflower.

Serves: 4-6

INGREDIENTS

• 6 bell peppers (any colours), cut in half lengthwise and seeds removed

• 2 tablespoons olive oil

• 2 lbs lean ground beef

• 1 onion, diced

• 4 cloves garlic, diced

• 2 tsp Worcestershire sauce

• 1 tsp seasoning salt 

• 1 tsp garlic powder

• 1/2 tsp red chili flakes

• 1 tsp paprika

• Salt and pepper, to taste

• 4 cups cooked long grain white rice

SAUCE:

• 1 cup tomato sauce

• 1  can diced green chili’s

• 1 can tomato soup

• 1 (375 ml) can diced tomatoes

• 1 cup beef broth

• 3 tsp brown sugar

• 1 cup shredded cheese blend of choice

• 1 cup shredded Mozzarella for topping peppers

• Fresh chopped parsley, for garnish

DIRECTIONS

1. Preheat the oven to 400 degrees F.

2. Cut the bell peppers in half lengthwise. Remove the seeds and membranes.  Place cut side up in a roasting pan and lightly season with salt & pepper.  Add 1/4 cup of water in the bottom of the pan and roast the peppers in the preheated oven for 20 minutes while you prepare the filling.

3. In a large pan, sauté the onions and minced garlic in the olive oil for 2-3 minutes.  Remove from pan and set aside.

4. Add the ground beef to the pan and cook until browned.  Season beef with the spices and Worcestershire Sauce to taste.  Drain excess fat.

5. In a mixing bowl, stir in the tomato sauce, diced tomatoes, tomato soup, green chili’s, brown sugar, and 1/2 tsp each of salt and pepper. Stir well.  Spoon half of the tomato mixture into the bottom of a grease 9” x 11” baking dish and set aside. 

6. Add the cooked rice, and the other half of the tomato sauce and the sautéed onions to the cooked hamburger and combine.  Stir in the shredded cheese blend.

7. Spoon the beef and rice mixture into the partially baked peppers and top with the shredded mozzarella cheese and place them on the dish on top of the sauce.

8. Place the dish of stuffed peppers in the oven and roast for 15-20 minutes until cheese has melted and peppers are tender.

9. Sprinkle chopped fresh parsley over the top and serve!