Stuffed Peppers With Rice and Ground Beef

I find that using orange or yellow peppers tend to be sweeter and I like the color. You can us whatever color peppers you prefer, ie,. green, red, yellow or orange.  They all taste good in the end.


8-Servings

Preheat your oven on 400-degrees

What You Will Need:
Baking Sheet
Parchment Paper
Baking Sheet
Medium Size Pot
Oven Mitts
Knife
Measuring Spoons
Measuring Cup
Wooden Spoon
Large Spoon
Large Bowl

Ingredients:
8-Large Bell Peppers
3-Cups cooked rice (White, Jasmine, Brown or Wild) you choose.
1-Egg well beaten
1/4 Pound lean ground beef
3-Garlic Cloves peeled and pressed
1-Onion peeled and finely chopped
1/2 Cup of Crackers or bread crumbs.
2-Teaspoons of salt
1/2 Tsp black ground pepper
Dash of Cayenne Pepper *Optional*
2-Teaspoons Basil
2-Teaspoons Parsley
2-Teaspoons Oregano
2-Tablespoons Worcestershire Sauce
1-Pint of spaghetti sauce. *I make mine homemade but you can use jar sauce that's fine*

You can leave out any of the spices and herbs if you don't like them. I like using fresh but dried is fine. You can also increase or decrease the amount for your own taste. I tend to actually add a bit more spices and herbs than I had listed here.

Directions:
Cook your rice first as instructed on the box. Once cooked, set aside and cool. Mix your cooked rice, egg, ground beef, crumbs, spices and herbs thoroughly. I use my hands, you can use a wooden spoon.

Wash your peppers and then dry. Using a paring knife, cut around the stem in a circle and then remove stem.  Scrape the inside of the pepper and remove the seeds and thick flesh, discard all. (Stem, seeds and thick flesh)

Fill each pepper with the meat and rice mixture and place on the parchment paper lined baking sheet. Pour the spaghetti sauce over top of the peppers and around the bottom with a large spoon.

Bake peppers covered loosely with aluminum foil for 15-minutes at 400-degrees.  After the 15-minutes, remove the foil and reduce your oven temperature to 325-degrees.  Cook the peppers until fork tender which is about an hour depending on your oven.  Serve on plates and add the remainder of the spaghetti sauce on top of each pepper.  I served mine with mashed turnips and a mixed green salad on the side.  Enjoy!