Cheesy Stuffed Green Peppers
Recipe type: Entree
Cuisine: Italian
Serves: 8 servings
 
Ingredients
  • 8 Green Peppers
  • 1¼ lb. ground beef
  • 2 C cooked brown rice
  • ½ C chopped sweet onion
  • 1 Tbsp minced garlic
  • 2 Tbsp fresh minced basil or 1 Tbsp dry
  • 1 tsp salt
  • 2 C plain strained tomato sauce*
  • ½ C freshly shredded parmesan cheese
  • 3 C freshly shredded low-moisture mozzarella, divided
Instructions
  1. Preheat oven to 350ºF.
  2. Cook the rice per package instructions. Plan on cooking 1 C brown rice to equal about 2 C cooked rice.
  3. While the rice is cooking, brown the ground beef with the chopped sweet onion in a skillet over medium heat. Once cooked through, drain off any excess fat. I used 85% fat 15% lean beef, which didn't require a lot of draining.
  4. Mix together the cooked rice and beef along with the minced garlic, basil, salt, tomato sauce, parmesan, and 1½ C of the shredded mozzarella.
  5. Remove the top and seeds from the green peppers. Next, cook the peppers in boiling water for 4-5 minutes, then drain.**
  6. Lightly oil a lasagna pan, or spray with cooking spray, and neatly arrange 8 bell peppers with the tops and seeds removed.
  7. Fill each pepper with the stuffing and top each with some of the remaining 1½ C of mozzarella cheese.
  8. Bake in a 350ºF oven for 25 minutes (35 minutes if it was refrigerated). If your dish is pre-frozen, cook in a 400ºF oven for 45-55 minutes, or until the peppers reach an internal temperature of 165ºF.
Notes
*Plain tomato sauce can be found in the canned tomato section of the grocery store instead of the spaghetti sauce aisle.
**Omit step 5 if you plan on freezing this dish.
Recipe by Simple as That at https://simpleasthatblog.com/cheesy-stuffed-green-peppers/