I’m kind of like an old school type sometimes when it comes to cooking. A dash of this…a dash of that…a sprinkle of this…a handful of that. Some have asked for my homemade macaroni & cheese recipe and especially my homemade lasagna. I truly don’t have one and just do it “my way.”
This is the same for my Stuffed Peppers.
But I will share with YOU since I carefully documented tonight on how I made them.
1.5 lbs Ground Beef
1 can (14 or 15 oz) Tomato Sauce
1 Onion, chopped and diced
4 Bell Peppers (any color is fine)
2 Packets of Instant Boil-in-Bag Brown Rice (although any type of rice will work – another favorite of mine is Jasmine Rice)
4 ounces of Feta Cheese (Mozzarella is delicious too!)
1 tsp Oregano
1 tsp Rosemary
Dash of Salt & Pepper
Chopped Basil (for garnish)
Preheat your oven to 375 degrees.
Cut/remove the tops off of the peppers and core them. Make sure there aren’t any seeds left inside! Set the peppers aside.
Cook the rice according to package instructions.
Cook ground beef and onion in a a skillet until done and no longer pink.
Add the tomato sauce, oregano, rosemary, salt and pepper. Once the rice is cooked, add to the ground beef mixture. Mix thoroughly.
Divide filling amongst the peppers. Place the peppers in a baking dish.
Sprinkle Feta Cheese on the top.
Bake for 30 minutes.
Switch your oven over to broil and top the peppers with the remaining cheese. Place under the broiler to melt for about 2-3 minutes.
Remove from the oven.
Garnish with Basil (optional)
Ready to eat. Enjoy!