4
50 min
(No ratings yet)Step 1
Preheat oven to 205˚C.
Step 2
Heat oil in a large pan over medium-high heat. Brown meat with onion until almost cooked through, about 5 minutes.
Step 3
Stir in 1 cup of tomato sauce, 1 cup of water and salad dressing mix. Bring to a boil.
Step 4
Stir in rice; cover. Remove from heat. Let stand for 5 minutes.
Step 5
Meanwhile, cut tops off peppers. Scoop out seeds and discard. Mix remaining tomato sauce and remaining water in bottom of a 9-inch baking dish.
Step 6
Place peppers in baking dish. Spoon meat mixture into peppers; cover with foil.
Step 7
Bake for 35 to 40 minutes, or until peppers are tender. Spoon sauce from the bottom of the dish over peppers just before serving. Garnish with parsley.
This versatile veggie is an excellent one to experiment with. Strong enough to hold their shape, peppers are large enough to have a decent amount of filling (let your imagination run wild). They’re the perfect vessel for a variety of fillings and ingredients.
Contents
It’s super simple! Just cut off the top and pull out the core and the seeds.
Tip: To make it even simpler, turn the peppers upside down over the sink and tap them to get the excess seeds out. You could even try rinsing the peppers out, but you don’t have to. (Also, if a few seeds stay in, it’s not a big deal.)
You can, but it is not a necessity. The peppers are easier to fill when they’re still raw, and this way, they retain a little bit of texture after they’ve been baked. This way, they come out tender but not mushy or soggy!
Absolutely! The great thing about this recipe is that you can prep a day ahead, cut and core your peppers, then store them in an airtight container in the fridge. Prepare your filling as directed, then store it in a separate airtight container in the refrigerator. When you’re ready to serve, fill and bake until tender.
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