Traditional Stuffed Bell Peppers Topped With Sauce. This recipe makes the Best Stuffed Peppers. Made with ground beef, rice and seasonings.
Traditional Stuffed Bell Peppers
- 1 cup white rice cooked according to package directions
- 6 medium green bell peppers
- 2 Tablespoons extra virgin olive oil plus more to oil inside of peppers
- 1 cup onions diced
- 11/2 teaspoons garlic finely minced
- 1 pound lean ground beef
- 2 cans (15.5 oz.) diced tomatoes drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons dry Italian seasoning
- 1 teaspoon Tabasco sauce
- 1 can red enchilada sauce
Cook rice according to package direction. Set aside to cool.
Cut the tops from the peppers and a small sliver from the bottoms so they sit flat. Remove and discard seeds and membranes. Do not discard tops.
Heat a large pot with a steamer basket and a few inches of water and place cut peppers cut side down. Cover, bring to a boil and cook five minutes. Remove with tongs to a pan or casserole dish, cut side up, to cool. The pan or casserole dish should neatly fit the six peppers. Set aside to cool.
Take the pepper tops and dice finely.
In a medium saute pan, heat two tablespoons of oil over medium high and add onions and pepper tops and saute for three minutes. Add garlic and saute for one more minute. Remove pan from heat and cool to room temperature.
Preheat oven to 350 degrees F.
In a large bowl, add raw ground beef, drained tomatoes, salt, pepper, Italian seasoning and Tabasco sauce.
Add cooled rice and cooled onion mixture and mix to combine.
Oil the insides of each pepper with olive oil. Brushing up the sides.
Divided mixture between the six peppers, mounding on top if necessary.
Spoon this mixture on the tops of each pepper.
Cover Peppers with Enchilada sauce.
Bake covered with aluminum foil for about 60 minutes.