Last night, Richard and I couldn’t decide what we wanted for dinner, per usual. He suggested spaghetti, I said no. I though that lasagna would suffice, but he said no. So we were back at square one. I hopped on Pinterest for some inspo and the first thing that popped up were stuffed peppers. We both said “hell yeah!” and then this happened.
I forgot to take the cheese out of the fridge before I took a picture of all the ingredients, but I topped the peppers with mozzarella and cheddar. I added the recipe below if you want to check it out. It’s incredibly easy to make and super duper yummy. I hope you try it. Let me know in the comments if you love stuffed peppers as much as I do! 🙂
- 5 assorted peppers try to choose different colors
- 1 lb ground chuck or any ground meet of your choice
- 2 cups dirty rice
- 4 cups water
- 1 can crushed tomatoes
- 2 tbsp minced garlic
- 1/2 white onion, chopped
- 1 tsp olive oil
- chedder cheese to sprinkle
- mozzarella cheese optional
- 1 tbsp onion powder
- 1 tsp oregano
- salt to taste
- pepper to taste
- Cut off tops of peppers, remove the seeds, and cut down the bottom (if necessary) so the pepper can lay flat. In a large saucepan, boil the peppers for about 4-5 minutes until they are slightly tender. Remove from water and let dry on a paper napkin.
- Preheat oven to 350 degrees.
- In a large pan, saute onions until translucent, then add garlic and saute for another minute. Add the ground chuck and brown the meat until cooked all the way through. Once meat is browned, add tomatoes, salt and pepper and simmer on low heat.
- In a separate pan, add the rice, the water, and oil and bring to a boil. Let simmer on high heat until it comes to a boil, then cover, turn heat to low, and cook for 20 minutes. Add this rice to the ground round mixture once cooked.
- Grease a flat pan or cast iron skillet. Fill each pepper evenly with the mixture and bake in oven for 20 minutes. After 20 minutes sprinkle cheddar and/or mozzarella cheese on top and broil for 5 minutes.
- Let cool before serving.