I've tried making stuffed peppers several different ways, trying out different combinations, adding new ingredients, but I always come back to the way my Mom made them. No need for fancy add-ins, just a few simple ingredients and a delicious flavor that reminds me of my Mom :) The only thing I add is some grated parmesan cheese on top. Other than that, I give you my Mom's version of stuffed peppers.
4 bell peppers, any color you like
1 medium onion, diced
1 lb. ground beef
1/4 cup fresh flat leaf parsley, minced
2 cups cooked white rice
1- 14.5 oz. can diced tomatoes
1- 14.5 oz. can tomato sauce
salt and pepper
1/4 cup freshly grated parmesan cheese
Preheat oven to 350 degrees.
Prepare the peppers by cutting the top off and carefully removing the insides. Lightly sprinkle the insides with some salt. If the pepper does not stand upright, trim off the bottom slightly until it's flat. (You can also cut them lengthwise and have them flat instead of upright).
In a baking dish, pour half the tomato sauce on the bottom plus 1/3 cup of water. Place the peppers in the dish.
In a skillet, add the ground beef, onion and some salt and pepper. Cook until the ground beef is browned and no longer pink. Drain. Add the parsley. Add the cooked rice and diced tomatoes to the ground beef and onion. Mix together.
Spoon the beef/rice mixture into each bell pepper, packing it down to really stuff the mixture in, and slightly mound on top. Top each with some the remaining tomato sauce and grated parmesan cheese.
Bake for 40-45 minutes, depending on how large your peppers are and how crisp/soft you like them.
To serve, place one on a plate, cut down the middle and spoon some of the tomato sauce mixture from the dish on top. You can also add some more fresh parmesan cheese, if desired.
Until next time...
Lady by the Bay