Stuffed Italian Peppers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 fresh peppers
02 -
1 cup of uncooked rice
03 -
1 medium onion, diced or grated
04 -
1 pound of ground beef
05 -
1 big shredded carrot
06 -
3 cloves garlic, finely chopped
→ Seasonings and Sauce
07 -
1 teaspoon pepper, adjust to your taste
08 -
1 tablespoon of Italian seasoning blend
09 -
2 cups of low-sodium beef or chicken broth
10 -
1 cup tomato sauce
11 -
1 teaspoon salt, tweak as you like
12 -
2 tablespoons of tomato paste
# Instructions:
01 -
Set your oven rack in the center and heat to 375°F.
02 -
Slice off the tops of the peppers, then remove the seeds and white parts inside. Trim the bottom a bit if needed so they can stand up straight.
03 -
Mix together in a big bowl: ground beef, onion, carrot, garlic, rice, Italian seasoning, tomato paste, salt, and pepper till the mixture's well-blended.
04 -
Fill each pepper with the mix, then place them upright into a Dutch oven. Whisk together the tomato sauce and broth, and pour it over the peppers so the liquid comes halfway up their sides.
05 -
Cover the pot with a lid and bake for 1 hour and 30 minutes. Then remove the lid and bake for an extra 45 minutes to an hour, or until the rice is soft and the peppers are cooked through.
# Notes:
01 -
For faster cooking, cut peppers in half lengthwise.
02 -
Can be stored in the fridge for 3-5 days.
03 -
Freeze for up to 6-8 months.