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Stuffed Peppers
Stuffed peppers bring together rich flavors, simple ingredients, and a comforting texture that makes them a go-to meal. With easy prep and plenty of ways to customize, they’re a perfect addition to your dinner routine.
Servings 6
Ingredients
- 1 cup rice cooked Basmati or Jasmine rice
- 1 tablespoon olive oil plus extra for drizzling
- 1 small onion diced
- 1 teaspoon garlic minced
- ½ pound ground beef 85/15 or higher
- ½ pound ground pork
- 1 15-ounce can tomato sauce
- 1 ½ cup Cheddar cheese shredded, divided 1 cup for the beef mixture, ½ cup to top
- 4 - 6 large bell pepper cleaned, tops, cores, and seeds removed
- salt and pepper to taste
Instructions
- Preheat the oven to 350º Fahrenheit. Cook one cup of rice according to the package directions
- Sauté the onions in olive oil in a large skillet over medium heat for about 3-5 minutes. Add the garlic and sauté for about 1 minute.
- Brown the ground beef and ground pork in a large skillet over medium heat. Drain excess fat.
- Reduce heat to medium-low, add the cooked rice and tomato sauce, and simmer for about 5 minutes. Season with salt and pepper and stir in 1 cup of shredded cheese.
- Place peppers in a baking dish and drizzle with olive oil. Fill the peppers with the meat-rice mixture.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes at 350º Fahrenheit.
- Remove the foil and bake for an additional 10 minutes.
- Sprinkle with shredded cheese and bake uncovered for an additional 3-5 minutes or until the cheese has melted.