How to Cook Tasty Stuffed Bell Peppers w/ Sauce

Stuffed Bell Peppers w/ Sauce. With a large spoon, fill the peppers with the meat mixture. Place the cut bell pepper "lids" on top of each to cover. Pour half the sauce mixture into a small or medium casserole dish.

Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. You can have Stuffed Bell Peppers w/ Sauce using 17 ingredients and 10 steps. Here is how you cook it.

Ingredients of Stuffed Bell Peppers w/ Sauce

1. It's of The sauce ….
2. It's 2-3 tbs. of olive oil.
3. You need 1/2 of large yellow onion, roughly chopped.
4. Prepare 1 of jalapeno pepper, sliced thin.
5. It's 1 can (14.5 oz.) of diced tomatoes, drained.
6. Prepare 1 cup of brown gravy, ready-made.
7. It's 1/3 cup of light brown sugar.
8. Prepare 1/4 cup of red wine vinegar.
9. Prepare Dash of salt, pepper, paprika, and dried thyme, & coriander.
10. It's 1/4 cup of fresh cilantro, finely chopped.
11. Prepare 1.25 of lbs. ground beef.
12. You need 1/2 of large yellow onion, finely chopped.
13. It's 1 of large egg, lightly beaten.
14. It's 1/3 cup of plain dried breadcrumbs.
15. It's 1/2 cup of “cooked” white rice.
16. Prepare Dash of salt, pepper, paprika, garlic powder, and dried thyme.
17. It's 4 of large bell peppers, seeded, and white ribs, stems removed.

Classic Stuffed Peppers with rice, ground beef, mozzarella cheese and Italian herbs are baked in tomato sauce until tender and flavorful. This easy dinner recipe appeals to both kids and adults, is a cozy and satisfying meal, and even looks elegant enough for entertaining! Fill each bell pepper to the top. In a bowl, mix together the remaining tomato sauce and Italian seasoning.

Stuffed Bell Peppers w/ Sauce instructions

1. Heat olive oil in a small saucepan, add the onions and jalapeno pepper. Cook over medium heat for 4 minutes until translucent. Add the tomatoes, brown gravy, brown sugar, vinegar, spices and fresh herb..
2. Bring to a slight boil, then lower the heat and simmer uncovered for 20 minutes. Stir occasionally and set aside..
3. Prepare the 1/2 cup of cooked rice in a small saucepan and set aside to cool. In a large pot, fill it about 2” with water and bring to a light boil..
4. With a paring knife, cut the tops of the peppers. [Save the tops] Lightly trim the bottom of the peppers so that they stand straight and even. Scoop out the seeds and white ribs with a spoon. Lightly puncture a small whole in the bottoms from the inside..
5. Place the peppers in the boiling water, reduce the heat, and cover with a lid. Steam them for 5 minutes. Remove the pot from the stove, drain the water, and run the peppers under cold water. Remove the peppers from the pot and place upside down to dry and cool..
6. Heat oven to 350˚..
7. In a large bowl, combine the ground beef, egg, onions, breadcrumbs, cooked rice, and spices. Add 1/3 cup of the sauce to the mixture and mix lightly with your hands..
8. With a large spoon, fill the peppers with the meat mixture. Place the cut bell pepper “lids” on top of each to cover..
9. Pour half the sauce mixture into a small or medium casserole dish. Place the peppers neatly into the dish and cover with the remaining sauce..
10. Place the casserole dish into the heated oven and bake for 40 minutes. Remove the dish from oven and allow it to cool for 10 minutes. Serve the peppers in a bed of mashed potatoes, top them with the sauce and chopped cilantro..

Pour as a topping over the stuffed peppers. Tomato sauce for stuffed peppers: Make the tomato sauce. Cook the onions until translucent, add the garlic and the sweet paprika and stir shortly. Add the chicken or beef stock, tomato paste, tomato puree, salt, pepper and sugar and stir well. Place the stuffed peppers into the sauce.