These old-fashioned stuffed peppers are a classic comfort food. My mom used to make them all the time. Green bell peppers are stuffed with a mixture of ground beef and rice, then smothered in a tangy tomato sauce. I always serve them with creamy mashed potatoes, just like my mom always did.
Ingredients
- medium green bell peppers, tops and seeds removed: 4 piece
- tomato sauce: 1 can (28 ounce can)
- white vinegar: 0.25 cup
- ½ pounds lean ground beef: 1 piece
- leftover cooked white rice: 1 cup
- Italian-style bread crumbs: 0.5 cup
- Parmesan cheese: 6 Tbsp (grated)
- onion: 0.25 cup (finely chopped)
- egg, lightly: 1 piece (beaten)
- garlic powder: 0.5 tsp
- salt: 0.25 tsp
- black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Bring a large pot of water to a boil. Add peppers and boil until softened, 4 to 5 minutes. Transfer peppers to a colander and run under cold water to cool.
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Preheat the oven to 350 degrees F (175 degrees C). Stir tomato sauce and vinegar together in a bowl.
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Mix ground beef, cooked rice, bread crumbs, 4 tablespoons Parmesan, onion, egg, garlic powder, salt, and pepper together in a large bowl until well combined. Spoon beef mixture into peppers. Place peppers into a 9x13-inch baking dish with the stuffing facing up. Pour tomato sauce mixture over peppers, then sprinkle remaining 2 tablespoons Parmesan over top.
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Bake in the preheated oven, basting peppers with sauce several times, until beef filling is no longer pink in the center, about 1 hour 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
