Stuffed Peppers

Prep Time: 25 minutes

Cook Time: 40 minutes

Serves: 4

Level: Medium

About the Recipe

This is a little more time consuming to make than some of the others I've shared so far. It's not difficult to prepare, but it's worth the effort to learn how to make these. It uses up bell peppers (or any, really - I might try poblano's next time) from the garden. I use onions, peppers, and tomato sauce from my garden stash. The original recipe came from Jennifer Segal from onceuponachef.com.

1. IAbout the Recipe
2. IIIngredients
3. IIIPreparation

Ingredients

• 1 pound ground beef or turkey

• 1 ¼ teaspoons kosher salt

• ¼ teaspoon baking soda

• 4 bell peppers, cut in half and cored

• 2 tablespoons olive oil

• 1 finely chopped onion

• 4 cloves minced garlic

• 1 ½ teaspoons chili powder

• ½ teaspoon ground cumin

• ½ teaspoon dried oregano

• 1 cup tomato sauce

• 1 cup cooked rice (white, brown or wild all work)

• 2 cups shredded Monterey Jack

Preparation

1. Preheat oven to 425°.

2. Add 1 teaspoon salt, ¼ teaspoon baking soda, and the ground meat to a bowl. Massage with your fingers until well combined. Set aside.

3. Line a baking dish with tin foil. Place peppers cut side up in dish and drizzle with olive oil and sprinkle with kosher salt.

4. Roast peppers for about 20 minutes.

5. While roasting, cook chopped onions in pan coated in olive oil until tender. Add garlic and cook another minute. Add seasonings and ground meat mixture.

6. Break up the meat in pan as it cooks until it is no longer pink. Mix in with the onions and garlic as you break up the meat.

7. Add tomato sauce and combine well.

8. Mix in 1 cup of cheese until it starts to melt. Add in the rice. Turn off heat and keep mixing.

9. When well combined, add mixture to each pepper and top with cheese. Return to oven for 10 minutes until cheese on top is melted.