Classic Stuffed Peppers Recipe ~ Noreen's Kitchen

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lower in fat and calories, or more budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

More nutritious or a cheaper alternative.

Cut the bottom of the bell peppers to make them sit flat.

Cut off about half an inch from the top of the peppers and remove the seeds and white ribs.

Rinse the peppers in the sink.

Microwave the peppers for 30 seconds to soften them.

In a mixing bowl, combine 2 and 1/4 lbs of ground beef, 1 and 1/2 teaspoons onion powder, 1 and 1/2 teaspoons garlic powder, a teaspoon of Worcestershire sauce, and 2 to 3 tablespoons of ketchup.

Add 1 and 1/2 cups of par-cooked rice to the meat mixture and mix well.

Season the mixture with black pepper and sea salt to taste.

Place the peppers in a foil pan and stuff them with the meat mixture without packing it tightly.

Top each stuffed pepper with a little tomato sauce and place the remaining sauce in the bottom of the pan.

Add about a cup of water to the pan to help steam the peppers while cooking.

Cover the pan with foil and parchment to prevent the tomato sauce from reacting with the foil.

Bake in the oven at 350°F until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens