Name: Stuffed Peppers
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 tablespoons extra virgin olive oil (such as Colavita); 1 pound ground beef; 2 teaspoons fish free worcestershire sauce; ½ teaspoon garlic powder; ¼ teaspoon chili powder; 2 tablespoons dried minced onion flakes; 1 tablespoon dried parsley flakes; ½ teaspoon freshly cracked black pepper; 1 cup quick-cooking rice (prepared according to package directions); 3½ cups prepared marinara sauce (divided); 5 large red or green bell peppers (seeded, veins removed, tops cut off)

Stuffed Peppers

Step back in time with savory and satisfying stuffed peppers — there’s no school like the old school!

Make sure to use my favorite Extra Virgin Olive Oil, Colavita, for best results.

Stuffed Peppers

Prep Time 15

Cook Time 1

Total Time 1 15

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Servings

Ingredients

2 tablespoons extra virgin olive oil such as Colavita
1 pound ground beef
2 teaspoons fish free worcestershire sauce
½ teaspoon garlic powder
¼ teaspoon chili powder
2 tablespoons dried minced onion flakes
1 tablespoon dried parsley flakes
½ teaspoon freshly cracked black pepper
1 cup quick-cooking rice prepared according to package directions
3½ cups prepared marinara sauce divided
5 large red or green bell peppers seeded, veins removed, tops cut off

Instructions

Preheat oven to 350 °F.
Heat oil in a large skillet over medium-high heat and sauté ground beef for 3 to 4 minutes, until it loses most of its pinkness. Pour off fat.
Add Worcestershire sauce, garlic and chili powders, onion flakes, parsley and black pepper and cook for 1 to 2 minutes, stirring continuously.
Mix in cooked rice and 2 cups of the marinara sauce until well combined.Lightly stuff each pepper with beef and rice mixture and stand stuffed peppers upright in an ungreased 9 x 13-inch pan. Peppers should be standing upright and close together.
Pour remaining 1½ cups marinara sauce over top and around peppers.
Bake, uncovered, for 1 hour to 1 hour and 30 minutes, until peppers are soft.
Spoon any remaining sauce from the pan over peppers before serving.

Tips

Garnish the stuffed peppers with their tops. You can create a more colorful platter by using a combination of green, red, yellow and orange peppers.
Recipe courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007)
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