Hamburger

Stuffed Bell Peppers

What you Need

1 pound hamburger (ground beef)

6 bell peppers (mix of colors or not)

1 medium onion, diced

3 cloves garlic, minced

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon Italian seasoning

2 tablespoons tomato paste

1 tablespoon brown sugar

1 can (14.5 oz) diced tomatoes, undrained

1½ cups (12 oz) marinara or pasta sauce

½ cup (4 oz) chicken broth

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce (optional)

1½ cups cooked rice

1½ cups shredded cheese (cheddars and/or mozzarella suggested)

What to Do

Preheat oven to 350°F.

Cut tops off bell peppers; discard tops or use another way; with a spoon, remove and discard seeds and membrane within each pepper.

Place 1½ cups of water in a large baking pan; put each pepper upside-down in the water.

Cover with aluminum foil and bake 20 minutes; set peppers aside; pour water out, retain foil.

Place hamburger, onion, garlic and Italian seasoning in frying pan on medium heat until hamburger is browned. (if hamburger has high fat content, drain excess fat before proceeding).

Add tomato paste and brown sugar, diced tomatoes, marinara sauce, chicken broth, Worcestershire sauce, and hot sauce; mix well.

Heat to bubbly boil, reduce heat and simmer uncovered 15 minutes; mix in cooked rice, continue simmer ~3 minutes more.

Turn bell peppers right-side up in the baking pan; fill each with filling; cover with foil and bake 20 minutes.

Remove from oven and top each pepper with cheese; bake uncovered 10 minutes more.

⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

Hamburger

Stuffed Bell Peppers

What you Need

What to Do

Nutrition