Traditional Stuffed Peppers in Tomato Sauce

Prep Time: 20 minutes

Cook Time: 45 minutes

Additional Time: 10 minutes (resting)

Total Time: 1 hour 15 minutes

Servings: 6 servings

Ingredients:

• 6 large bell peppers (mixed colors)
• 1 lb ground beef or ground turkey
• 1 cup cooked rice
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 1/2 cup water
• 1 cup shredded mozzarella cheese

Steps to Cook:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the hollowed-out peppers in a baking dish.
3. In a large bowl, combine the ground beef/turkey, cooked rice, onion, garlic, oregano, basil, salt, and black pepper. Mix well until fully incorporated.
4. Stuff the prepared peppers with the meat mixture, packing it in firmly.
5. In a separate bowl, mix together the crushed tomatoes, tomato paste, and water. Pour the tomato sauce around the stuffed peppers in the baking dish.
6. Cover the baking dish with aluminum foil and bake for 35-40 minutes, or until the peppers are tender and the filling is cooked through.
7. Remove the foil, sprinkle the tops of the peppers with the shredded mozzarella cheese, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Remove the baking dish from the oven and let the stuffed peppers rest for 10 minutes before serving.

Cook’s Note:

• For a vegetarian option, you can substitute the ground meat with a plant-based protein, such as crumbled tofu or lentils.
• If you prefer a spicier dish, you can add a pinch of crushed red pepper flakes to the meat mixture or the tomato sauce.
• Serve the stuffed peppers with a side salad or garlic bread for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• To freeze, let the stuffed peppers cool completely, then transfer them to a baking sheet and freeze until solid. Once frozen, transfer the peppers to a freezer-safe bag or container and store for up to 3 months. Thaw in the refrigerator before reheating.
• For a faster preparation, you can pre-cook the rice and have it ready to use in the filling.
• Adjust the cooking time if using smaller or larger bell peppers.
• Feel free to experiment with different cheese toppings, such as parmesan or a blend of cheeses.
• You can also add chopped fresh herbs, such as parsley or basil, to the tomato sauce for extra flavor.

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