Stuffed peppers are one thing my mom made when I was growing up that I absolutely dreaded! It’s funny how your tastes change as you age. I really enjoy stuffed peppers now that I’m older. This recipe was was really delicious, and I loved that I didn’t have to turn my oven on!
No Baked Stuffed Peppers
Source: Sing For Your Supper
- 2 medium bell peppers (any color, I used green and red from our garden)
- 1 teaspoon sugar
- 1/2 teaspoon basil
- 1 15 ounce can tomato sauce
- 1 pound lean ground beef
- 1 small onion, diced (I used onion powder, about 1 tsp.)
- 2 cups rice, cooked
- 1/2 cup grated cheddar cheese (I used Colby and Monterrey jack)
- salt to taste
- 2 garlic cloves, minced (not in original recipe)
Cut peppers in half lengthwise. Bring a large pot of salted water to a boil, drop peppers in and boil for 5-6 minutes. In a small bowl, mix tomato sauce, basil, and sugar and set aside. Brown meat and onion in a large skillet. I added the garlic for just a few seconds at the end to prevent it from burning. Drain the meat. Stir in 1/2 the tomato sauce, 1/2 cup of the rice and the salt. Cover and simmer for 5 minutes; stir in the cheese. Spoon meat mixture into peppers and place into skillet. Pour remaining tomato sauce around peppers; cover and simmer. Top with additional cheese if desired. Serve on top of remaining rice.