Stuffed Bell Peppers
Ingredients
Instructions
- 1
Preheat oven to 350°F.
- 2
Prepare the peppers by trimming stems, slicing off the opposite end level, and removing pith and seeds with a sharp knife and spoon. They should sit up stably.
- 3
In a large skillet, heat oil. Add onions and garlic; sauté until onions are transparent.
- 4
Add meat and cook, stirring until no longer red.
- 5
Stir in the remaining ingredients (except tomato juice) and let cool slightly until comfortable to handle.
- 6
Stuff the peppers with the meat mixture.
- 7
Place peppers in a greased baking dish and pour the tomato juice around them.
- 8
Bake 30-40 minutes, basting occasionally with pan liquids and adding water if necessary to keep moist.
- 9
Lay aluminum foil over the tops after 30 minutes to prevent further browning of the meat stuffing.
💡 Cook's Notes
This is a flexible recipe—feel free to add anything that would enhance the flavor: herbs like basil, oregano, or rosemary; barbecue sauces; Cavender's Greek Seasoning; Tabasco sauce; or other leftover vegetables from the refrigerator chopped into small bits. Cook the sliced-off ends of the peppers to serve as "caps" for presentation—mixing the colors of peppers makes for an attractive dish.
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