Saturday, November 9, 2013


Moms Delicious Stuffed Peppers!
Fall is the perfect season for this simple but yet delicious and hearty meal.
Make extra and freeze, they heat up perfectly in the microwave or oven.
Here's everything that you will need to make the best and yet easiest stuffed peppers ever!!!
10 red peppers, cut in half.
2 1/2 pounds chop meat.
1 box of white rice (1 pound).
3 pounds of onions, chopped.
4-6 cans of Del Monte tomato sauce.
2 jars of your favorite marinara sauce.
First take the 3 pounds of onions and chop them. 
Next sauté in either 2-3 tablespoons of oil or 1 stick of butter until well browned.
Next take your peppers and rinse and clean them.  Cut them in halves and line them up in your baking tins.

In the meantime cook your box of white rice according to box directions.  Remove from stove.
Now take your sauted onions, cooked white rice and raw chop meat and begin mixing them all together in 1 large bowl.  As you add the ingredients be sure to mix in cans of tomato sauce and marinara sauce.  They're is no right or wrong way to mix everything together, you just want to get everything evenly mixed and add enough sauce that the mixture is nice and moist (reserve approximately one jar of marinara sauce and 2 cans of the tomato sauce for later).  You may not need all the white rice, I usually end up with a cup too much.

You will then begin scooping the mixture into the pepper halves.  You want a nice hearty serving in each pepper.  After your done stuffing all of your peppers take any tomato sauce and marinara sauce that you have left and start generously pouring the sauces over the peppers letting the sauce spill over into the baking tins.

Cover the peppers with tinfoil and let cook in a 350 degree oven for 1 1/2.

Be sure to cut a few slits in the tinfoil so that the heat can vent out.

After 90 minutes of cooking with the tinfoil covering the peppers, remove the foil and let the peppers cook for another 30 minutes uncovered.



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