Protein-packed stuffed bell peppers are a hearty and satisfying dinner option. In a rich sauce, these peppers are a family favorite meal.
Course Main Course
Keyword ground beef stuffed peppers, stuffed bell peppers, stuffed peppers
Prep Time 15minutes
Cook Time 1hour10minutes
Total Time 1hour25minutes
1(14 ounces) stewed tomatoes
1clovegarlic, peeled and minced
1tablespoonfresh parsley, chopped
1medium onion, peeled and finely chopped
salt and pepper to taste
In a food processor, combine tomatoes, tomato paste, garlic, parsley and oregano. Blend until smooth.
In a pot over medium heat, heat olive oil. Add onions and cook until limp. Remove half of the onions and allow to cool. In the pot with remaining onions, add the processed tomato mixture and wine. Season with salt and pepper to taste and allow to simmer for about 30 minutes, stirring occasionally.
In a bowl, gently combine ground beef, rice, the remaining half of onions, paprika, dried basil and Worcestershire sauce. Season with salt and pepper to taste.
Cut peppers lengthwise into half and remove seeds. Using a spoon, fill each pepper with ground meat mixture.
In a baking dish, add tomato sauce. Arrange bell peppers on prepared dish with stuffed side up. Spoon some of the sauce on each of the peppers. Cover with foil and bake in a 375 F oven for about 35 to 40 minutes or until meat is cooked through. Serve hot with the sauce.