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Stuffed Peppers

A delicious version of the classic stuffed pepper recipe with a delightfully Italian flair.

CourseMain Dish
CuisineItalian

Servings	Prep Time
6peppers	10minutes

Cook Time

40minutes

Servings	Prep Time
6peppers	10minutes

Cook Time

40minutes

Ingredients

6 red pepperyou can use red, green or yellow peppers
1tbsp olive oilextra virgin
1lb ground beef90/10 blend
1cup brown ricecooked
1 yellow oniondiced
1tsp garlicminced
116 oz tomato saucecan
1 jar roasted red pepperchopped
1/2tsp italian seasoning
116 oz italian cheese blendshredded, omit if dairy free or substitute dairy free cheese

Instructions

Preheat oven to 350°.
In a large non stick skillet cover the bottom of the skillet with oil and add the diced onions. Cook until the onions become translucent, about 5 minutes.
Add the ground beef and minced garlic to the onion and cook until there is no pink in the meat.
If necessary drain the cooked ground beef to remove the excess fat and return to skillet.
Add rice, tomato sauce, spices and chopped roasted red pepper to the meat and onions, mix together well.
Cut the tops off the peppers and remove the seeds from the inside, rinse well and pat dry.
Rub the pepper inside and out with olive oil, sprinkle with salt and pepper.
Fill the cavities with meat and rice mixture.
Bake at 350° for 15 minutes then remove pan from the oven.
Sprinkle the tops of the peppers with shredded cheese and return to oven for another 10 minutes. For dairy free omit the cheese and continue to bake for another 10 minutes.

Recipe Notes

This is a great recipe for peppers that you need to use right away. I like the peppers to have a little crisp to them, you can cook them longer if you want them to be softer. Rubbing the peppers with olive oil and then seasoning adds a little depth to the recipe giving you great flavor with every bite.

This Stuffed Peppers recipe is gluten free, dairy free (with omissions)