Classic Stuffed Peppers

We’ve cherished stuffed peppers since we initially looked at them. This is our exemplary formula—when you ace them start trying different things with our Cheesesteak and Chicken Parm assortments.


1/2 c. uncooked rice

2 tbsp. extra-virgin olive oil, in addition to additional for showering

1 medium onion, cleaved

1 tbsp. tomato glue

3 cloves garlic, minced

1 lb. ground hamburger

1 (14.5-oz.) can diced tomatoes

1 tsp. dried oregano

Genuine salt

Crisply ground dark pepper

6 ringer peppers, tops and centers evacuated

1 c. destroyed Monterey jack

Crisply hacked parsley, for embellish


Preheat stove to 400°. In a little pot, plan rice as indicated by bundle directions. In a huge skillet over medium warmth, heat oil. Cook onion until delicate, around 5 minutes. Mix in tomato glue and garlic and cook until fragrant, around brief more. Include ground hamburger and cook, separating meat with a wooden spoon, until never again pink, 6 minutes. Channel fat.

Return hamburger blend to skillet, at that point mix in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let stew until fluid has decreased marginally, around 5 minutes.

Spot peppers cut side-up in a 9″- x-13″ heating dish and shower with oil. Spoon hamburger blend into each pepper and top with Monterey jack, at that point spread heating dish with foil.

Prepare until peppers are delicate, around 35 minutes. Reveal and prepare until cheddar is bubbly, 10 minutes more.

Embellishment with parsley before serving.


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