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Beef and Rice Stuffed Peppers
Andre Lewis

Beef and Rice Stuffed Peppers

Whole peppers make six tidy dinners from a pound and a half of beef and two cups of rice. Browning the meat first keeps grease out of the tomato filling. Choose peppers that can stand upright in the crock, even if their shapes are not pretty.
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Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 6 large bell peppers
  • 1 1/2 lbs 90-percent lean ground beef
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 2 cups cooked long-grain white rice
  • 15 oz canned tomato sauce divided
  • 1 cup shredded sharp cheddar cheese
  • 1 1/2 tsp kosher salt
  • 1 tsp dried oregano
  • 1/2 tsp black pepper

Method
 

  1. Cut the tops from the peppers, remove the seeds and membranes, and stand the shells in a 6-quart crockpot.
  2. Brown the beef and onion in a skillet for 9 minutes until the beef reaches 160°F, drain the fat, and stir in the garlic.
  3. Mix the beef with the rice, 1 cup tomato sauce, cheddar, salt, oregano and pepper.
  4. Fill the peppers, spoon the remaining tomato sauce over the tops, and cook covered on low for 4 1/2 to 5 hours until the peppers are tender.
  5. Rest for 10 minutes and lift each pepper with a wide spoon.