Rating: 4.5 stars 4.5
24 Ratings
  • 5 star values: 14
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A succulent sweet pepper, stuffed, and topped, this is the best stuffed pepper you will ever have. You will remember this dish. I like using roasted garlic flavored tomato sauce.

Recipe Summary

prep:
30 mins
cook:
1 hr 35 mins
total:
2 hrs 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.

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  • Heat olive oil in a large skillet over medium-high heat. Stir in ground sirloin; cook until it begins to brown, and is no longer pink, about 5 minutes. Drain any excess fat. Stir in 1 can tomato sauce, green onions, garlic salt, kosher salt, and pepper; cook until flavors combine, 5 to 10 minutes.

  • Mix rice into ground sirloin mixture.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Stuff Cubanelle pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13-inch baking dish.

  • Stir remaining can of tomato sauce, brown sugar, parsley, basil, and oregano together in a bowl. Spoon tomato sauce over peppers in the baking dish.

  • Bake in the preheated oven until peppers are hot and beginning to brown, about 1 hour. Sprinkle mozzarella cheese on top.

Nutrition Facts

557 calories; protein 31.6g; carbohydrates 42.3g; fat 30g; cholesterol 82mg; sodium 2699.7mg. Full Nutrition
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