The Pioneer Woman Tasty Kitchen
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Stuffed Green Bell Pepper Halves

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Level: Easy

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Description

Green bell peppers stuffed with beef, rice and tomato sauce. Seasoned with garlic, crushed red peppers and parsley, and finally topped with mozzarella cheese.

Ingredients

  • 2 whole Green Bell Peppers
  • 1 Tablespoon Vegetable Oil
  • ½ cups Chopped Onion
  • 1 teaspoon Minced Garlic
  • ½ pounds Ground Beef
  • 3 Tablespoons Chopped Fresh Parsley
  • ¼ teaspoons Garlic Salt (sub Salt)
  • ½ teaspoons Ground Black Pepper
  • 1 pinch Red Pepper Flakes
  • 1 cup Cooked White Rice
  • ¼ cups Water
  • 1 can Tomato Paste, 6oz
  • ½ cups Tomato Sauce
  • ½ cups Mozzarella Cheese

Preparation

Preheat the oven to 350 F.

Bring a pot of water to boil.

Remove tops of bell peppers and with a spoon carve out the seeds and white parts. Boil peppers in the pot of boiling water for 2-3 minutes, then use a slotted spoon to remove them from the water.

In a large skillet, heat the oil over medium-high heat. Add the onions and minced garlic and saute, stirring occasionally for about 3 minutes. Add the beef, parsley, salt, black pepper and pepper flakes. Continue to heat and stir occasionally.

When meat is browned, add the rice, water, tomato paste and tomato sauce and stir well. Remove from the heat and adjust seasoning to taste.

Pour enough water into a baking dish (one that is large enough to hold the peppers) to just cover the bottom.

Slice peppers in half and fill with the rice mixture. Put pepper halves back together, closing with toothpicks. Place peppers in the baking dish and bake until the peppers are tender, about 25 to 30 minutes.

Remove the peppers from the oven and immediately split the halves apart and sprinkle mozzarella cheese on top of the filling.

Recipe adapted from Emeril Lagasse’s Mr. John’s Meat-Stuffed Bell Peppers from Food Network in 2003.

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