Why tinker with a classic? You grew up eating Mom’s delicious stuffed bell peppers, and you loved them then just as you love them now. After all, Mom had a secret technique that’s worth passing on to the next generation: she always roasted the peppers before stuffing them. Your quick-cooking attempts never tasted quite like Mom’s because you skipped the pre-roast and instead boiled the peppers. Another bonus of roasting over boiling? You’ve got one less pot to clean! Mom was right—and not only because she said so!
5 red bell peppers, top sliced off and seeded
1 lb. ground beef or turkey
1 shallot, minced
8 oz. tomato sauce
1-1/2 cups cooked brown rice
1/4 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. ground black pepper
- Preheat oven to 400. Line baking sheet with parchment paper of foil.
- Place empty bell peppers on baking pan and roast for 25 minutes until soft.
- Meanwhile, brown beef or turkey with shallot. Remove any excess grease from pan with towels or paper towels.
- Stir in tomato sauce, rice and spices. Adjust seasonings to taste.
- Remove bell peppers from oven and carefully fill each bell pepper with 3/4 cup of stuffing.
- Bake for 15-20 minutes.