Easy Stuffed Peppers🫑
Summary
Stuffed peppers are the perfect Sunday dinner! I made my grandma’s stuffed peppers a few years back and everyone loved it as much as my family loves it! See the recipe here: https://melissajorealrecipes.com/grandmas-stuffed-peppers/
So I made a version that is absolutely delicious, similar, but a little bit easier. So you’re going to gather your usual ingredients such as bell peppers, crushed tomatoes, spices, and ready made rice. Let’s make it!
I love to use this dish, I have used this so much over the years and I just love it. It holds so much moisture to ensure your meal is delicious and juicy!!
❤️More easy recipes you will love
👝 How to Store Leftovers
Store in an air-tight container in the refrigerator for 3-5 days.
🤔 Common Questions
Yes, you may use sausage, ground turkey, or pork. Ground chuck made this dish delicious!
You may use other chopped vegetables, cauliflower, or even pasta!
Easy Stuffed Peppers
Ingredients
- 1-1.5 lbs ground chuck
- 6-7 cloves garlic chopped
- 1/2 of a large onion chopped
- 4 multicolor bell peppers divided
- 8.5 oz bag basmati ready to heat rice
- 28 oz can crushed tomatoes
- 8 oz freshly shredded mozzarella cheese
- 1 tbsp grated pecorino romano per pepper
- 2 tsp garlic powder
- 1/2 tsp crushed red pepper flakes
- Salt & pepper to taste
- 1/4 cup chopped fresh parsley
- Handful of chopped fresh basil
- 2 tbsp olive oil
Instructions
- In a bowl add ground chuck, onion, garlic, 1/2 a bell pepper chopped (setting the other half whole aside),
- and season it with garlic powder, crushed red pepper flakes, and salt & pepper.
- Then add that all to a pan with olive oil and cook until browned.
- Once the meat is browned add in the can of crushed tomatoes then fill the can 1/4 of the way with water and add that to the pan as well.
- Stir it and bring it to a boil.
- Cut the 3 peppers in half, remove the seeds, and grab the half of the pepper you set aside.
- Place them in a baking dish and par-bake them at 400°F for 10 mins.
- When the sauce comes to a boil add fresh parsley and basil.
- Then add about 1 cup of the sauce to the bottom of the baking dish with the peppers, and give the dish a shake back and forth so the sauce coats the whole bottom of the dish.
- Then add your rice to the sauce.
- Fill each pepper with the sauce mixture and shake grated pecorino romano over each pepper.
- Cover the baking dish with aluminum foil and bake in the oven at 400°F for 25 mins.
- Once it’s done, add shredded mozzarella over each pepper and broil it uncovered until cheese is melted.
- Serve and Enjoy!!!
Nutrition
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