Stuffed Peppers with Italian Flair (Print Version)
# Ingredients:
→ Main Items
01 -
1 medium-sized onion, diced or grated
02 -
12 whole bell peppers
03 -
1 cup of uncooked rice
04 -
3 minced garlic cloves
05 -
1 shredded large carrot
06 -
1 pound of ground beef
→ Flavorings and Sauce
07 -
2 tablespoons of tomato paste
08 -
1 teaspoon of black pepper, adjust to taste
09 -
1 cup of tomato sauce
10 -
1 teaspoon of salt, or season to taste
11 -
2 cups of either low-salt chicken or beef broth
12 -
1 tablespoon of Italian seasoning
# Instructions:
01 -
Set the oven rack to the middle and warm it up to 375°F.
02 -
Trim the tops off the peppers and clean out the seeds and membranes. To keep them upright, slice a tiny flat piece off the bottom.
03 -
In a big mixing bowl, combine the beef, grated carrot, garlic, Italian seasoning, rice, onion, tomato paste, salt, and black pepper. Stir it all together until mixed.
04 -
Stuff the peppers fully with the filling. Arrange them upright in a Dutch oven. Combine tomato sauce and broth, then pour over the peppers until liquid is halfway up their sides.
05 -
Place the lid on and bake for about 1 hour and 30 minutes. Take the lid off and continue cooking for 45 minutes to an hour more, until the peppers are soft and the rice is fully prepared.
# Notes:
01 -
If you cut the peppers in half lengthwise, you can cut down the cooking time.
02 -
They’ll stay fresh for 3 to 5 days in the fridge.
03 -
Store in the freezer for up to 6 to 8 months.