This is one of our favorite recipes especially when the growing season is coming to an end; the peppers are so fresh picked right out of the garden. If you don’t have a garden you can buy some really nice peppers at a farmers market, or the grocery stores will usually carry fresh produce locally grown.
Stuffed peppers with jasmine rice is a quick and easy meal for your family, or if you’re going to entertain friends for dinner.
You can prepare these ahead of time and just pop them in the oven just before your friends arrive. These stuffed peppers served with a salad makes a complete meal for your family or friends.
A tip from my daughter, she uses the jasmine rice because it’s sticky and holds the mixture together very well.
2 lbs. of ground beef
1 29 oz. can tomato sauce
½ cup seasoned bread crumbs
½ cup Parmesan/Romano cheese
1 tsp. garlic powder
1 tsp. onion powder
3 tbs. Worcestershire sauce
2-1/2 cups white jasmine rice
- Cook the rice according to the package instructions
- In a large bowl, combine the ground beef, bread crumbs, eggs, cheese, garlic powder, onion powder, Worcestershire sauce and mix together well, set this aside.
- In a small pot cook the tomato sauce until it comes to a boil and then turn it down to simmer. (Optional, you can add some Italian seasoning if you like)
- Cut the tops off of the peppers and remove all of the seeds, rinse them with cold water.
- Par boil the peppers, just about 10 minutes, depending on the size.
- Stuff the peppers with the mixture, place them in a casserole dish standing up, and then pout the tomato sauce over the peppers. Place the lid on your casserole dish, or cover the peppers with tin foil.
- Bake at 350 degrees for 1-1/2 hours or until the center of the meat is 170 degrees, using your meat thermometer
|Mix the ground meat and rice|
|Stuff the peppers|
As always thanks for stopping by and I hope you enjoy.