We love stuffed peppers. This is my basic, tried-and-true recipe, but I have several great recipes leaning toward taco flavors (ha ha, imagine that!). I grew up eating stuffed peppers prepared similarly, but Brad describes the ones his grandma made him as having a soupy ground beef, tomato, rice and corn mixture. I have a hard time imagining this concoction. How do you prepare yours? Maybe I'm the strange one! Strange or not, this simple recipe only consists of 6 ingredients. It's also very economical depending on how expensive the bell peppers are. I had to cringe last week as I paid 78 cents per pepper. I was hoping for them to be 2 for $1.00, but I had no such luck. If you raise your own peppers this dish would easily be under 50 cents per serving. Everyone in the family ate (including Makayla whose didn't have the ground beef in it) and enjoyed this dish. I even had one leftover for my lunch today... that's right Brad. Don't even think you're getting it. I'll stab you with my fork as I'm shoveling it in my mouth :)
EASY STUFFED PEPPERS
4 large green bell peppers
4 cups cooked rice (I do about 1 cup per person)
2 cans tomato sauce
1 lb ground beef
1 medium chopped onion
1 clove minced garlic
salt and pepper
Fill 1/2 large pot with water and bring to a boil. Brown beef with onion and garlic. Drain and return to pan. Cut tops off of peppers and remove insides. Place in boiling water and cook 4 minutes, turning after 2 minutes. Peppers should be bright green and crisp tender. Set cooked peppers on paper towels to cool and drain. Add rice to ground beef, onion and garlic mixture. Stir in 1 1/2 cans of tomato sauce. Mix well and fill peppers with rice mixture. Place peppers in greased baking dish and top with remaining sauce. Bake at 350 for 20 minutes, or until heated through.
*I cut the cooked peppers in half and stuff them for the kids.