Three Little Jewells

Stuffed Peppers Tutorial

Stuffed Peppers!

Anyone want to learn how to make these? They are E.A.S.Y. They are also a make-ahead dish which makes them good to have when company is coming over. I usually make them several hours ahead of time and keep them in the fridge until they’re ready to go in the oven for dinner. FYI- they do NOT freeze well.

You Need:

6-8 Green Bell Peppers

2 jars of red sauce- buy the good stuff- Classico or Newman’s Own. It really is better than the cheap stuff.

1 onion- chopped very finely.

2 eggs

2 cups cooked white rice

Generous amounts of salt and pepper.

Cook groundbeef and onions. Season liberally with salt and pepper.

While the meat and onions are cooking, cut off the tops of the green peppers, scoop out the insides, and rinse it out with water. Also cook a pot of rice during this time. (do you know that rice freezes perfectly? I often make a double or triple batch of rice and freeze the majority of it in one or two cup portions. Then it’s ready when I need it for stuffed peppers, chicken and rice soup, etc.)

When the meat and onions are done, add two eggs. This sounds very suspicious doesn’t it? Don’t worry, it adds mightily to the deliciousness. Still the eggs around with your spatula until they are all broken up and cooked.

It will look like this at first but don’t be concerned, keep going.

Once the meat, onions and eggs are done add in two cups of rice and 2 cups (or a whole jar!) of red sauce. Again, add more salt and pepper.

Mix it all together and set aside.

Pour a little olive oil into a cup. Using your pastry brush, coat the outsides of the green pepper with olive oil. This will help them to soften as they bake. And add to the deliciousness.

Now, put the peppers in a large baking dish and spoon the meat, onion, egg, rice mixture into the peppers. Fill them up to the top. Take your second jar of sauce and use about 1/2 the jar to top the peppers. When you’re done with that, add water to the 1/2 jar of remaining sauce to make a full jar again. Put the cover back on and shake it up to thoroughly mix the water and sauce. Then pour all of that in the bottom of the pan so that your peppers are cooking in saucy goodness. Top your peppers with cheese and parsley. (No picture of that because I was out of cheese!)

And voila! Stuffed Peppers for dinner! Bake at 400 degrees for 45 minutes or so. I usually serve it with a salad and this easy homemade bread from the bread machine.