My husband’s favorite dish is stuffed peppers so over the years I have made many different types. I was floored when I learned how many people love stuffed peppers. There are so many theories on the history of stuffed peppers and where they originated from. What do I think? Who cares!!!! The great thing about stuffed peppers is you can make the stuffing to fit any nationality. The key to a great stuffed pepper is obviously the stuffing. You can add the flavors and ingredients your family enjoys. The most common stuffing combination is rice and ground meat. It may seem easy but be careful otherwise you will end up with something bland. The trick is to season and taste taste taste before stuffing the peppers.
This recipe is for your basic stuffed pepper filled with a rice and ground beef mixture. I say basic but it is filled with a lot of FLAVOR. I am making this with 80% ground beef as I want some fat content for flavor. I have used ground turkey and 93% ground beef but you have to be careful so your stuffing doesn’t end up dry. Another great tip is to use a combination of ground meat such as beef, pork, and veal. I am using just ground beef as that is what I had on hand.
- 4-6 Bell Peppers
- Olive Oil
- Salt and Pepper
- 1 1/2 lbs ground beef
- 2 Tablespoons garlic, minced
- 1/2 large onion, diced
- 1 teaspoon Basil
- 1 teaspoon Oregano
- Jalapeno, diced
- 1/2 pint Mushrooms, cut.
- 12 oz can tomato sauce
- Preheat oven to 425 degrees. Cut top offs of the peppers and save. Brush olive oil on the outside and inside of peppers and salt and pepper.
- Place cut side down on baking sheet and place in oven to roast until softened. Take out of oven and reduce heat to 350 degrees.
- Dice the reserved pepper tops and cut the mushrooms.
- Place about 1 Tablespoon of Olive oil in pan and saute onion, garlic, and jalapenos until fragrant. Add meat, basil, oregano and peppers until meat is browned. Drain fat.
- Add Mushrooms and adjust seasonings. When mushrooms start to get soft add tomato sauce.
- Let simmer and adjust seasonings one last time.
- Fill peppers and top with additional tomato sauce, spaghetti sauce or the old fashioned ketchup. I had some spaghetti sauce in the fridge so I topped with that. Place in the oven and let cook about 20 minutes. If you are preparing these ahead of time then the cooking time in the oven will be longer.
- Serve with parmesan cheese!! YUM