This is easy to make and so good! Stuffed Green Peppers freeze very well.
I use to make this for my dad, when he would come home from a cross country
truck driving run.
My mom and I would make these ahead, and freeze them. My dad could take these out of the
freezer and just reheat. Special note, if you are planning on making these ahead and freezing them,
let the bell pepper be a little under done. This way when you reheat it, it won’t be mushy.
4 Large Peppers
1 LB Ground Beef
2 Tablespoons of chopped sweet yellow onion
1 Teaspoon of Salt
1 Cup of cooked white rice
1 Clove of Garlic Finely Chopped
1 15 oz Can Marinara Sauce
3/4 Cup of Shredded Mozzarella cheese
Optional Sprinkle bread crumbs on the top
Preheat oven to 350 Degrees
Split the green peppers in half lengthwise, remove the seeds and veins. Using a 4 quart dutch oven add enough water
to cover the peppers. Boil for 3 minutes, and drain. Place in 8 inch square glass baking dish.
In a large 10 inch skillet cook the beef and onion over medium heat.Stir occasionally and cook the ground meat until its brown. Drain
the excess grease. Stir in rice, garlic. 1 cup of marina sauce, and salt to taste. Reserve some marinara sauce to go over the top of the peppers.
Cover the top of the dish with tin foil, and bake for 10 minutes. Bake for another 15 minutes uncovered until the peppers are tender.Sprinkle the tops with cheese and bread crumbs. If you have left overs, freeze the peppers in a freezer
zip-lock bag. Keep some Marinara sauce on hand, and cheese. Makes a great leftover meal.
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