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Italian Stuffed Peppers

Enriching our Italian heritage, we took a fresh twist in the classic savory Italian Stuffed Peppers. Our version of this meal is filled with tomato sauce that surely enhances the flavor of the filling and peppers. These colorful peppers are great for family lunch or dinner. Kids love them and Jeremiah, our sous chef for today, can attest to that. We also partnered the peppers with a rice meal— we called them "rice balls" which completes our whole recipe. Feel free to make some revisions in the ingredients which would suit you for what we always say "It is always better when you make it yourself!"



Ingredients:

  • 4 green or red bell peppers

  • 1 cup chopped onion

  • 1 1/2 lbs lean ground beef

  • 4 sweet peppers

  • 1 cup cooked rice

  • 2 teaspoons Italian Seasoning

  • 1/2 teaspoon Garlic Powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 cans (15 oz each) tomato sauce, divided or JBros Tomato Sauce - https://www.jbroscooking.com/post/tomato-sauce

  • 1/2 cup shredded mozzarella cheese


Directions:

Italian Stuffed Pepper

  1. Pre-heat oven at 400 F (220 C)

  2. Remove the stem part and clean out the peppers. You could also cut a small portion of the bottom part to even it out and make it easier to stand. Set it aside.

  3. Dice the onion. In a large skillet on medium heat, drain the fat and cook the ground beef. Meanwhile, chop the sweet peppers.

(Optional: In this episode, the food processor is used to thoroughly sliced the ingredients. It is also mixed with a teaspoon of olive oil. )

  1. In the skillet, season the meat with granulated garlic, Italian seasoning, salt, and pepper.

  2. Pour the onion and pepper mixture into the beef. Add rice and stir.

  3. Pour 1 can of tomato sauce into a 9-inch square baking dish. In addition, pour half a can unto the rice and mix thoroughly.

  4. Place the pepper upright in the baking dish and start to stuff it with the beef mixture.

  5. Put sauce on top and cover with tin foil. Don't forget to punch a toothpick on top so the foil won't stick. Bake for 35 to 40 mins.

Rice Ball

  1. For the time being, take the leftover mixture and add more rice to make it thicker.

  2. Following the same concept, add tomato sauce to the base of the baking dish. Then, add rice to the dish.

  3. Spread some sauce on top and sprinkle with mozzarella cheese

  4. Bake for 400 F for 15-20 minutes

Take both dishes out of the oven carefully. Serve and Enjoy!


Download the pdf file here.

Italian Stuffed Peppers
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