February 17, 2010
Posted by on
I have not made these in so long, so when I saw red bell peppers were on sale for $1.79 a pound, I ran and picked up a bunch of them and set to work. I realized after I made them how much I have missed them. My two youngest children had chicken nuggets instead. Amazing since they like red bell peppers, hamburger meat, rice and tomato sauce, so what’s not to like about these? Kids. They just don’t get it…sometimes.
These are simple to make and hearty to eat. I normally just make this and maybe a tossed salad and we are good to go!
- 6 Red Bell Peppers
- 2 Cups cooked and cooled rice
- 2 Lbs. Lean Ground Beef
- 1/4 Cup Grated Parmesan Cheese plus additional for topping
- 1/2 Cup Freshly Chopped Flat Leaf Parsley
- 3 Cups Tomato Sauce
- 1 tsp. Kosher Salt
- 1/2 tsp. Freshly Ground Black Pepper
Heat oven to 350.
Wash and dry peppers. Lay peppers on their side and slice off the top of each pepper. Just enough so that you can hull out the seeds on the inside. Place to the side.
In a large mixing bowl add all the rest of your ingredients and mix well.
Stuff the mixture into each pepper. If you have any remaining mixture and have run out of peppers, sometimes I will just roll the mixture into a ball and bake it without the peppers. My kids prefer this method.
In a 13″ x 9″ baking dish, coat the bottom of the dish with some of the tomato sauce. Just enough to cover the bottom. Stand up the peppers in the dish.
Pour the remaining sauce over the top and cover tightly with foil.
Bake in the oven for 1 1/2 hours covered. Them remove the foil and bake for an extra 10 to 15 minutes. Remove from oven and serve with some extra sauce from the pan, and sprinkle on some extra fresh parsley and grated parmesan cheese.