Italian Bell Peppers (Print)
Tender bell peppers filled with savory ground beef, rice, and vegetables, all baked in a rich tomato sauce. A cozy Italian-inspired dish.
# Ingredients:
→ Main Ingredients
01 -
12 bell peppers
02 -
1 cup uncooked rice
03 -
1 medium onion, diced or grated
04 -
1 pound minced beef
05 -
1 big carrot, grated
06 -
3 garlic cloves, finely chopped
→ Seasonings and Sauce
07 -
1 cup of tomato sauce
08 -
2 tablespoons of tomato paste
09 -
1 teaspoon black pepper (taste and adjust)
10 -
1 teaspoon of salt (adjust as you like)
11 -
2 cups low-sodium chicken or beef broth
12 -
1 tablespoon dried Italian herbs
# Steps:
01 -
Warm it up to 375°F and put the oven rack in the center spot.
02 -
Slice off the tops and clean out the seeds and insides. Slice a thin part off the bottom so they stay steady when standing up.
03 -
Stir together the minced beef, diced onion, grated carrot, garlic, Italian herbs, rice, tomato paste, and the salt and pepper in a big mixing bowl until it's well blended.
04 -
Pack the peppers with the mix and set them upright in a Dutch oven. Combine the tomato sauce and broth, then pour it in until it comes up about halfway on the peppers.
05 -
Put the lid on and bake for about 90 minutes. Then, remove the lid and continue baking for 45-60 minutes until the rice is done and the peppers are tender.
# Notes:
01 -
Cut the peppers in half lengthwise for quicker cooking.
02 -
Will stay fresh in the fridge for up to 3-5 days.
03 -
Can be frozen and stored for 6-8 months.