My family loves stuffed peppers, we have those that only eat the stuffing and we have those that eat the whole darn thing. Thankfully Daniel and myself are in the group that eats the whole pepper, stuffing and all. Most people that I know use the green peppers however whenever I make my stuffed pepper rings with an assortment of colors everyone always says the ones made using the red peppers are the best so last night I thought I would do it with the red peppers. I sort of winged these so I hope you enjoy them...I know we did.
Stuff Red Peppers~
1 lb. ground beef, browned and drained
2 cups white rice, cooked as instructed on box
2 15oz. cans of tomato sauce
2 tsp. garlic powder
1 tbsp. parsley flakes
2 tsp. onion powder
1/2 cup shredded cheese
5 md. red peppers
1.) In a medium skillet brown ground beef until cooked. In a separate pan boil water to cook rice, cook until done.
2) Mix ground beef with white rice, dry ingredients, cheese, and about 1/4 cup of the tomato sauce.
3.) In an 8x8 baking dish spread some of your tomato sauce on the bottom. Cut tops off of each pepper and scrape out the insides. Stuff peppers with mixture. Place each pepper in the baking dish and top with remaining tomato sauce. Bake at 350 degrees Fahrenheit for two hours or until peppers have softened.
Sorry about the horrible picture, this picture was from today's lunch and the tomato sauce splattered in the microwave...guess what I get to clean when I get home...lol. Also please note, I keep my peppers whole when baking them however today I cut it in half in order to speed up the warming process since I only have an hour for lunch and am also responsible for feeding the boys at that time.