Before we begin the vegetarian adventure, we still have to use up some meat. So here is our last ground beef (ok, it's actually ground turkey because that's all we buy) recipe. There are a few dishes that I make so often, that I don't think they are that special anymore. Like stuffed cabbage. It's a staple in our family and yet somehow it's still not here on the blog.... I'm not sure how that has happened, but I should work on that.
Stuffed peppers are something I make regularly for our family, but I haven't thought of posting about them before, etiher. But--by cracky!--they're so good! They're comforting, filling, and delicious. Stuffed pepper variations are fun to make sometimes, but this one is the classic. This is the one that I think of whenever I think about stuffed peppers, the one that my family looks forward to eating.
On a side note: my husband and I are in a never-ending debate about whether grated carrots belong in stuffed peppers. If you side with my husband, then add one grated carrot to the meat when you add the rice, etc.
Classic Stuffed Peppers
(adapted from Betty Crocker)
4 large bell peppers, any color
3/4 pound ground beef or turkey
2 tablespoons chopped onion
1 clove garlic, minced
1 cup cooked rice
3/4 teaspoon salt
1 can tomato sauce, divided
1 teaspoon sugar
1/2 teaspoon lemon juice
sour cream, optional
1) Cut a thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. In 4-quart pot, add just enough water to cover peppers. Heat water to boiling and add peppers. Cook about 5 minutes; drain.
2) In a large skillet, cook ground meat over medium heat 8 to 10 minutes, stirring occasionally, until meat is cooked through; drain. Stir in onion and garlic and cook until onion is soft. Add rice, salt, and 1 cup tomato sauce; cook until hot.
3) Stuff peppers with meat mixture. Stand peppers upright in ungreased 8 x 8 baking dish.
4) In a small bowl, combine remaining tomato sauce with sugar and lemon juice. Pour tomato sauce mixture over peppers.
5) Cover tightly with foil. Bake at 350 degrees for 10 minutes. Uncover and bake for 15 minutes longer or until peppers are tender. Remove from oven and allow peppers to cool before serving. Serve with a dollop of sour cream, if desired. Enjoy!