Stuffed PeppersBetty Crocker Kitchens

Total Time: 55 minutes

Prep Time: 15 minutes

Servings: 4


Stuffed PeppersBetty Crocker Kitchens


· · 4· · large bell peppers (any color)· · · 1· · lb lean (at least 80%) ground beef· · · 2· · tablespoons chopped onion· · · 1· · cup cooked rice· · · 1· · teaspoon salt· · · 1· · clove garlic, finely chopped· · · 1· · can (15 oz) Muir Glen™ organic tomato sauce· · · 3/4· · cup shredded mozzarella cheese (3 oz)·


Step 1Step 21Step 3Step 4Heat oven to 350°F.Step 5Step 6Step 7Step 82Step 9Step 10Cut 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. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.Step 11Step 12Step 13Step 14Step 15Step 16Step 17Step 18Step 19Step 20Step 21Step 22Step 23Step 24Step 25Step 263Step 27Step 28In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.Step 29Step 30Step 31Step 32Step 33Step 34Step 35Step 36Step 37Step 38Step 39Step 40Step 41Step 42Step 43Step 444Step 45Step 46Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.Step 47Step 48Step 49Step 50Step 51Step 52Step 53Step 54Step 55Step 56Step 57Step 58Step 59Step 60Step 61Step 625Step 63Step 64Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.Step 65Step 66Step 67