I have been trying to think of a creative introduction for these stuffed peppers.
I've got nothing.
The creative juices just aren't flowing right now. Maybe I need some wine (wink, wink).
So, I am going to give it to you straight.
These are a household favorite. We eat these peppers probably every 10 days. I think you will like them too, I really do. ( Oh wait, that rhymed! We've got a little creativity!)
The cool thing about these peppers is you can personalize them. I like mine saucy and spicy, so I add extra sauce and extra Tabasco. My husband, he likes his peppers and almost everything else, with extra cheese. So he adds whatever extra cheese he can find.
Tempted to try one?
1 lb ground turkey (or ground beef)
1 cup cooked brown rice
1 jar of your favorite tomato sauce (I use Ragu Traditional)
4 red peppers
1/2 onion, chopped
1-2 garlic cloves, minced
1/2 cup shredded mozzarella cheese
2 tablespoons extra-virgin olive oil
salt & pepper
Preheat oven to 400
Slice off the tops of the peppers and remove the membranes and seeds from the inside. Place on a tinfoil lined baking sheet. Bake peppers until soft, about 30 minutes.
Meanwhile cook rice and prepare stuffing.
In a large saute pan, heat olive oil over medium high heat. Add onion and garlic. Cook until soft, about 6 minutes. Add in ground meat and brown. Once meat is browned, turn off stove and add in cooked rice, sauce and cheese. You can adjust the amounts to your preference.
Adjust salt, pepper, and hot sauce to taste.
Once peppers are cooked stuff with rice stuffing top with extra sauce and cheese. Place stuffed peppers back on the baking sheet in oven for about 10 minutes.