Description
Classic stuffed bell peppers filled with lean ground beef, cooked rice, breadcrumbs, and Parmesan cheese, baked in a tangy tomato sauce for a hearty, comforting meal.
Ingredients
- 4 medium green bell peppers
- 1½ lbs lean ground beef
- 1 cup cooked white rice
- ½ cup Italian-style bread crumbs
- 6 Tbsp grated Parmesan cheese, divided
- ¼ cup finely chopped onion
- 1 large egg, lightly beaten
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 (28 oz) can tomato sauce
- ¼ cup white vinegar
- Salt to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of water to a boil. Carefully add the whole green bell peppers and boil for 4-5 minutes until slightly softened. Remove them to a colander and rinse under cold water to cool. Drain well.
- In a large bowl, combine the ground beef, cooked rice, bread crumbs, 4 tablespoons of Parmesan cheese, chopped onion, beaten egg, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Cut the tops off the cooled bell peppers and remove the seeds and membranes.
- Spoon the beef and rice mixture generously into each bell pepper.
- Arrange the stuffed peppers in a baking dish with the stuffing facing upwards.
- In a separate bowl, whisk together the tomato sauce and white vinegar. Pour this sauce mixture over the stuffed peppers in the baking dish.
- Sprinkle the remaining 2 tablespoons of Parmesan cheese over the tops of the stuffed peppers.
- Bake in the preheated oven for approximately 1 hour and 20 minutes, basting the peppers with the sauce a few times during cooking, until the beef filling is no longer pink and reaches an internal temperature of 160°F (70°C).
- Serve hot and enjoy!
Notes
- Ensure the ground beef reaches an internal temperature of 160°F for safety.
- You can substitute green bell peppers with red, yellow, or orange for varied colors and flavors.
- Leftovers can be stored in the refrigerator for up to 3 days.