Nick’s Stuffed Peppers

Ingredients:

• 4-5 Bell Peppers (Orange, Yellow, and/or Red)
• 2 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 3 Cloves of Garlic
• 1 Large, Sweet Onion
• 4-5 Bell Peppers (Orange, Yellow, and/or Red)
• 1 Boil-in-bag White or Brown Rice
• 1 pound Ground Beef
• 5-6 Tablespoons of Mom’s Tomato Sauce (or Rao’s as a substitute)
• 2-3 Teaspoons Tomato Paste
• Salt & Black Pepper to taste
• For some kick: Red Pepper Flakes to desired heat
• Cheddar Cheese (sliced preferred but grated would do)

 
Prep:

1. Pre-heat oven to 450°
2. Take beef out of fridge to come up to room temperature
3. Rinse, cut tops off, and remove inside of the bell peppers (remove as much as pith as you can more room for the stuffing)
4. Place peppers in oven safe baking dish – for an easier cleanup line with foil, dull side up
5. Chop the garlic
6. Dice the onion

 
Cooking:

1. Cook the Rice to the box’s instructions
2. In a large non-stick skillet heat the Olive Oil and Butter on medium-high heat
3. Add the Garlic to skillet and heat until it’s aromatic (don’t burn the Garlic or you’ll have to start over)
4. Add the Onion and cook until translucent
5. Add the Tomato Sauce and stir in, then the Tomato Paste 
6. Before you add the Beef – season with Salt and Black Pepper
7. Add the Beef and break it down with a wooden spoon – stirring occasionally to cook thoroughly
8. Add the Red Pepper Flakes a little goes a long way – so stir in and taste – no turning back once you’ve added – this will also help to see if you need more Salt and/or Black Pepper
9. If timed well Rice should be almost done and ready to add to the skillet – stir in Rice
10. Fill each Bell Pepper, drizzle Olive Oil on the Peppers, and around the Peppers 
11. Cover the dish with tin foil and cook in oven at 450°F for 30 minutes
12. After the 30 minutes is up remove foil and add the Cheese (1-2 slices per pepper depending on how cheesy you’d like) and broil on high until cheese is melted/crispy on top

 
Mangia!
​

---