Stuffed Peppers
The peppers I used for this recipe were small, I was cooking for one. Because of that you can double the recipe to serve 4-6.
Ingredients
- 2 small bell peppers, red or green or combined
- 1/2 lb ground beef
- 2 tbsp chopped onions
- 2 tbsp chopped green onion
- 1/4-1/2 finely chopped jalapeno (optional)
- 1 clove garlic, finely chopped (optional)
- 1 egg
- 1-2 tbsp tomato sauce
- 1/3 cup plain bread crumbs
- 1/4-1/2 tsp salt
- 1/2 tsp black pepper
For the Topping
- 2/3 cup tomato sauce
- 2 tbsp ketchup
- 1 tbsp brown sugar
Instructions
- Preheat the oven to 350 degrees.
- Bring a medium pot of water to boil with a large pinch of salt. Half your bell peppers down the middle through the stem. Remove the seeds and the membranes. Add the peppers to the water and par boil about 2 1/2 to 3 minutes (longer if they are larger peppers). Remove and drain on paper towels.
- Combine all the ingredients in a bowl like you are making a meatloaf. Add the topping ingredients to a bowl.
- In a casserole dish just large enough to hold the peppers. Add a small amount of the topping sauce to the bottom of the pan with a little water. Divided the meat mixture among the 4 halves. They will be pretty full. Top each of the peppers with a little of the sauce.
- Place in the oven and cook about 15 minutes. Remove from the oven and add the remaining sauce and cook an additional 15 minutes until done. You can tell if the peppers are done with a meat thermometer or when you press on the top they will be firm. If your peppers are large, you likely will need more cook time.
- Remove from the oven and serve immediately. Enjoy!