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STUFFED PEPPERS
an easy recipe to warm up the belly with plenty of veggie that's gluten-free and dairy-free
Prep Time
30
minutes
mins
Cook Time
1
hour
hr
45
minutes
mins
Total Time
2
hours
hrs
15
minutes
mins
Course:
Main Course
Servings:
4
Ingredients
4
bell peppers
2
lbs
ground beef
1/2
cup
instant rice
uncooked
1
large
yellow onion
15
oz
dice tomatoes
30
oz
tomato sauce
1
tbsp
Italian seasoning
1
tsp
pepper
1/2
tsp
salt
Instructions
Preheat oven to 350 degrees Fahrenheit.
Cut tops off of peppers removing seeds/membrane inside and discard (You can keep the tops to nibble on for later)
In a large bowl combine ground beef, salt, pepper, diced onion, dry rice and tomatoes. Stir until incorporated.
Stuff beef mixture into cavity of bell peppers.
In a baking pan place a thin layer of tomato sauce on the bottom of the pan. Place peppers on top of sauce.
In a medium bowl add the rest of the tomato sauce and Italian seasoning. Stir until well combined. Spoon mixture over peppers.
Cover baking dish with a lid or foil and bake for 1 hour 45 minutes.
Enjoy!
Notes
When removing lid or foil from baking pan be careful as it will be very steamy under there. Serve warm and refrigerate leftovers for up to 2-3 days