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The Best Stuffed Peppers Ever
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Description
The general rule of cooking with wine is to use the wine which is normally served with the dish—red with meat, whites with fish and fowl, and sweet with fruit. This recipe successfully violates that rule.
Ingredients
- 2 pounds Ground Chuck
- 2 Tablespoons Olive Oil
- 2 teaspoons Salt
- 1-½ cup Chopped Onion
- 1 cup Raw Rice
- 1 package (about 1 Oz. Packet) Italian Salad Dressing Mix
- 1 can (16 Oz. Size) Tomato Sauce
- 1 cup Dry White Dinner Wine
- 6 Large Green Bell Peppers
- ¼ cups Water
- 2 cups Grated Sharp Cheddar Cheese
Preparation
Preheat oven to 350ºF. Saute ground chuck in olive oil until well browned but not dry. Sprinkle with salt during browning. Stir in onions and rice. Cook until onions are just limp.
Blend in dry salad dressing mix. Add tomato sauce and wine. Cook over low heat for 10 minutes. Remove from heat.
Cut peppers into halves; scoop out seeds and large membranes. Place peppers cut side up in a large baking pan. Spoon meat filling into peppers, heaping up well.
Pour water into the bottom of the pan. Cover and bake 55 to 60 minutes. Remove cover; sprinkle with grated cheese and return to the oven for 5 to 10 minutes longer until cheese is melted.
This can be prepared the night before and refrigerated until ready to bake.
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2 Comments
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Jodi on 11.6.2013
Yummy! We made these tonight and they were moist and cooked perfect!
Keith Mak on 1.2.2012
Best Stuffed Peppers ever? I honestly couldn’t say, but they are sure the best that I HAVE ever had! Made them last night. Just fantastic. This is one of those dishes that is like going to your friend’s house as a kid and their mom makes that one dish that for some reason you can’t get enough of. Even though you want to stop, you still take more.