Recipe of Award-winning My Stuffed Peppers

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, my stuffed peppers. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

My Stuffed Peppers is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. My Stuffed Peppers is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have my stuffed peppers using 23 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make My Stuffed Peppers:

1. Prepare uncooked long grain rice
2. Get water
3. Make ready medium large green bell peppers
4. Make ready light olive oil
5. Get white onion, diced
6. Make ready garlic, minced
7. Take ground beef
8. Make ready cans diced tomatoes, drained but reserve ½ liquid
9. Take pink salt
10. Take black pepper
11. Get italian seasoning
12. Prepare ground cloves
13. Get ground cinnamon
14. Take Franks Red Hot Sauce
15. Make ready any cheese you prefer
16. Take Pepper Topping
17. Take can tomato juice
18. Prepare tomato paste
19. Get Worcestershire sauce
20. Prepare sugar
21. Get Pan Bottom
22. Make ready can tomato juice
23. Get liquid drained from canned tomatoes

Carefully uncover and let them sit until ready to assemble. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil. Place peppers in a baking dish. Cut peppers in half vertically and rid the insides of seeds and core.

Instructions to make My Stuffed Peppers:

1. Pre heat oven to 350 degrees
2. Place rice and water into a small pan with a tight fitting lid and bring to a boil. Once boiling, reduce to low and cook ten minutes. Remove from heat and let sit five minutes covered. Then pour out onto a plate or platter and place in your refrigerator to cool. - I used a rice cooker.
3. Cut the tops from the peppers and a small sliver from the bottoms so they sit flat. Remove and discard seeds and membranes. Do not discard tops.
4. You can be fancy and heat a large pot with a steamer basket and a few inches of water and place cut peppers cut side down. Cover, bring to a boil and cook four minutes. Or fill a pot half way woth water and throw your peppers in there and let them boil for few minutes… Then remove with tongs to a pan or casserole dish, cut side up, to cool. The pan or casserole dish should neatly fit the six peppers. Set aside to cool.
5. Take the pepper tops and dice fine.
6. In a medium pan, heat two tablespoons of oil over medium high and add onions and pepper tops and sauté for three minutes. Add garlic and sauté for one more minute. Remove pan from heat and cool to room temperature.
7. In a large bowl, add raw ground beef, drained tomatoes, salt, pepper, Italian seasoning, cloves, cinnamon, Frank's Hot Sauce and 1 tsp sugar. Cheese, cheese, cheese is always a good answer. Add cheese to your mixture.
8. Add cooled rice and cooled onion mixture and mix well to combine
9. Oil the insides of each pepper with olive oil. Brush up the sides. - Divided mixture between the six peppers, let the top heap over.
10. In a small sauce pan, add tomato juice, tomato paste and Worcestershire sauce. Bring to a simmer and cook for about 4-5 minutes until thick like ketchup. - Spoon mixture of the tops of each pepper. Add parmesan cheese to the top as well.
11. Mix the reserved ½ cup of tomato water and mix with the can of tomato juice and pour into the bottom of the pan or casserole dish around the peppers.
12. Cover with parchment paper and foil and bake for 60 minutes.
13. Remove, cover and cook for about ten more minutes or until the topping is starting to brown. Use a probe thermometer and if at least 160 degrees pull from oven.
14. Let the peppers rest for a few and serve.

Place peppers in a baking dish. Cut peppers in half vertically and rid the insides of seeds and core. Grab a handful of meat stuffing and shape into a ball and place inside of each pepper. Pour tomato sauce over top and cover with foil. When I make stuffed peppers, it's a pretty traditional stuffing of meat, seasonings and rice.

So that is going to wrap it up for this special food my stuffed peppers recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!