7 October, 2020
Stuffed bell peppers
This is a homerun every time I make it. It is so darn easy it’s almost criminal. Biggest thing to plan for is the cook time so your bell pepper is soft enough yet crunchy enough.
Ingredients
4 bell peppers
1 yellow onion chopped finely
2 lb 93/7 ground beef or any ground protein or meat substitute that suits you. Note if you are adding rice to this recipe reduce the amount of meat you cook accordingly.
1 1/2 cup Prego Original tomato sauce
Shredded or powder Parmesan cheese
4 slices Munster cheese (sometimes I only have Colby or Cheddar which is fine)
Directions
Medium high heat pan, add a little bit of oil and sweat the chopped onions. You want them almost all the way translucent before you add your ground beef. Set onions aside, then brown the ground beef. Add onions back in with Prego sauce. Add Parmesan cheese mixing it in until you call tell it’s present throughout. It should not be gritty but it’s going to be a lot of Parmesan (1/2 cup maybe) to see it throughout. Some people like to add rice to this mix. When I do I simply use minute rice and mix in at the end. You can frankly add anything you like to this.
Cut tops off bell peppers and remove the ribs and seeds from the inside. In baking pan pour sauce mixture in filling to the top. Cover with foil and bake at 350 for 30 minutes. Take foil off and add cheese slices to the top and bake for another 5. Sometimes I put the peppers in a microwave safe bowl with water in the basin and a little inside the pepper cups for 5 to 10 minutes to soften up and reduce overall cook time. Then remove, empty water, and do the filling and baking steps.
Remove and serve. You can cook it longer if you like soft soft bell pepper. I like a bit of crunch in mine.
