These are most helpful reviews:
I used different colored peppers and didn't measure the ingredients exactly and I thought it was great! I used brown rice, extra garlic, and cooked it for a total of 1.5 hours. Great flavor, I will be making again!!!
Although I made a few minor changes I must say that these are the best ever!! I didn't have chunky tomato sauce so just used canned chopped tomatoes and added tomato sauce to get the correct amount. I used shredded pepper jack instead of parmesean. Biggest change was to use my Dutch oven instead of wasting parchment paper and foil. Still followed the temperature and time and they came out perfect! Thanks!!
Our favorite stuffed pepper recipe! We only needed 3 medium sized peppers for our family, so I adjusted to 1 lb. of beef and 1 cup of rice. Still only used half the stuffing mix. I made 4 large meat balls with the remaining, boiled them in beef broth, then drained and put in the fridge. I also saved remaining pan drippings. Two days later, I skimmed fat off the pan drippings, poured it over the meatballs, and heated in covered dish in the oven. Served on egg noodles (tossed with butter & basil after cooking). Yummy again. Will add a little pork sausage next time, as suggested.
Update: I have made this soooo many times now. My family loves it, and I generally make this, due to the color variations, for Christmas Eve every year. I wish I could find a way to thicken the sauce, but it's just the way it goes; expect a brothier sauce with some fat from the beef. However, this my go-to and only stuffed pepper recipe. Thanks again, years later. / Had leftover jasmine rice and have been wanting to make stuffed peppers for a while. I never used a recipe before for stuffed peppers, but this is going in the book. I love everything about it. I scaled to 4 servings, and for the "chunky tomato sauce", combined 8oz. can of tomato sauce and a 15 oz. can of drained, diced tomatoes. Also used ground sirloin, and red peppers. Followed the directions. Easy to put together and baked it for 90 minutes. All I can say is delicious!!! Have passed on the recipe to my siblings before even finishing my dinner. THANKS!
Ingredients:
6 bell peppers
2 1/2 cups chunky tomato sauce
1/2 onion, very thinly sliced1 cup beef broth
1/4 teaspoon red pepper flakes
1 1/2 pounds lean ground beef
1 1/2 cups cooked rice
1/2 cup freshly shredded Parmigiano-Reggiano cheese
1/4 cup chopped fresh flat-leaf parsley
1/2 cup chunky tomato sauce, divided
4 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, divided
Directions:
Preheat oven to 375 degrees F (190 degrees C).
Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
Source: allrecipes.com
