Stuffed Peppers

I’ve slacking lately on my posts, mostly because I’ve had to use the money that I normally set aside for my blog, on other things. I won’t get into the details of the who and why, but trust me, it was for a really great cause.

Stuffed peppers are a comfort food for me, my mom used to make them often. However for most of my years I refused to eat the pepper and would just request a huge bowl of the filling. Thankfully my preferences have changed and I have no problems eating the entire pepper now.

what you’ll need:

6 peppers

1 onion, chopped

1 cup of Jasmine Rice, cooked

1 16 ounce jar of Classico tomato & basil sauce.

8 ounces of Cheese

1.5 pounds of 85% Ground beef

For the Misenplace:

Take the peppers, remove the tops of the peppers and set aside. Remove the insides of the peppers and blanch the peppers in boiling water for about 3 minutes. Remove the stems from the tops, which will leave you with rings of pepper tops, roughly chop the rings.

Cook the rice and set it aside.

For the recipe:

In a large saute pan, heat your olive oil until it’s rippling and shimmering. Add in about 2 cloves of minced garlic and cook briefly.

Once the garlic turns golden brown, add the chopped onions and the chopped peppers.

Cook on medium low heat until the peppers and onions begin to soften. Add the ground beef, a large pinch of salt, and a few cranks of freshly cracked black pepper.

Cook the meat until it is thoroughly browned. Drain all of the grease from the meat and add 8 ounces of tomato sauce.

To assemble the peppers, were going to place about 6 ounces of tomato sauce into the bottom of a baking dish. Add about 1/2 cup of water to the tomato sauce and place the gutted, blanched peppers into the baking dish.

Fill each pepper to the top with the filling, packing it in tightly and adding more until each pepper is fully stuffed.

Top the stuffed peppers with your cheese (I used a Jalapeno jack cheese)

Bake the peppers in a 400* oven for about 45 minutes, or until the peppers are soft, but not mushy. After 45 minutes, you can check the doneness of the peppers by using a fork to pierce the flesh, if it’s fork tender, it’s finished.


This is me showing a bit of restraint, because I normally chop up the stuffed pepper on the plate and gobble it down.


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