Recipe of Super Quick Homemade My Stuffed Peppers

Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a special dish, How to Prepare Speedy My Stuffed Peppers. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from My Stuffed Peppers, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Stuffed Peppers delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make My Stuffed Peppers is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook My Stuffed Peppers estimated approx 1hr 15 mins.

To get started with this particular recipe, we have to prepare a few components. You can cook My Stuffed Peppers using 23 ingredients and 14 steps. Here is how you cook it.

My Classic Stuffed Peppers are filled with rice, ground beef, tomatoes, and onions that are seasoned to perfection and topped with a rich tomato sauce. This is a recipe that everyone loves! There is nothing better than the aroma of stuffed peppers baking in the oven.

Ingredients and spices that need to be Make ready to make My Stuffed Peppers:

1. 1 cup uncooked long grain rice
2. 1 1/2 cups water
3. 4-6 medium large green bell peppers
4. 2 tbsp light olive oil
5. 1 cup white onion, diced
6. 1 1/2 tsp garlic, minced
7. 1 lb ground beef
8. 2 (15.5 ounce) cans diced tomatoes, drained but reserve ½ liquid
9. 1 tsp pink salt
10. 1/2 tsp black pepper
11. 1 1/2 tsp italian seasoning
12. 1/8 tsp ground cloves
13. 1/4 tsp ground cinnamon
14. 1 tsp Franks Red Hot Sauce
15. 1 cup any cheese you prefer
16. Pepper Topping
17. 1 (6 ounce) can tomato juice
18. 3 tbsp tomato paste
19. 2 tbsp Worcestershire sauce
20. 1 tsp sugar
21. Pan Bottom
22. 1 (6 ounce) can tomato juice
23. 1/2 cup liquid drained from canned tomatoes

Steps to make to make My Stuffed Peppers

1. Pre heat oven to 350 degrees
2. Place rice and water into a small pan with a tight fitting lid and bring to a boil. Once boiling, reduce to low and cook ten minutes. Remove from heat and let sit five minutes covered. Then pour out onto a plate or platter and place in your refrigerator to cool. I used a rice cooker.
3. Cut the tops from the peppers and a small sliver from the bottoms so they sit flat. Remove and discard seeds and membranes. Do not discard tops.
4. You can be fancy and heat a large pot with a steamer basket and a few inches of water and place cut peppers cut side down. Cover, bring to a boil and cook four minutes. Or fill a pot half way woth water and throw your peppers in there and let them boil for few minutes... Then remove with tongs to a pan or casserole dish, cut side up, to cool. The pan or casserole dish should neatly fit the six peppers. Set aside to cool.
5. Take the pepper tops and dice fine.
6. In a medium pan, heat two tablespoons of oil over medium high and add onions and pepper tops and sauté for three minutes. Add garlic and sauté for one more minute. Remove pan from heat and cool to room temperature.
7. In a large bowl, add raw ground beef, drained tomatoes, salt, pepper, Italian seasoning, cloves, cinnamon, Frank's Hot Sauce and 1 tsp sugar. Cheese, cheese, cheese is always a good answer. Add cheese to your mixture.
8. Add cooled rice and cooled onion mixture and mix well to combine
9. Oil the insides of each pepper with olive oil. Brush up the sides. Divided mixture between the six peppers, let the top heap over.
10. In a small sauce pan, add tomato juice, tomato paste and Worcestershire sauce. Bring to a simmer and cook for about 4-5 minutes until thick like ketchup. Spoon mixture of the tops of each pepper. Add parmesan cheese to the top as well.
11. Mix the reserved ½ cup of tomato water and mix with the can of tomato juice and pour into the bottom of the pan or casserole dish around the peppers.
12. Cover with parchment paper and foil and bake for 60 minutes.
13. Remove, cover and cook for about ten more minutes or until the topping is starting to brown. Use a probe thermometer and if at least 160 degrees pull from oven.
14. Let the peppers rest for a few and serve.

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