Mom’s Stuffed Peppers
Ingredients:
1 lb ground beef (I like to use 90/10)
4 bell peppers
1/3 cup White Rice
1 Onion, medium diced
1 can Tomato Sauce
1 Egg
1 can Diced Tomatoes
Instructions:
Cut off the tops of the peppers and remove the seeds and ribs.
In a large bowl, add the ground beef, rice, egg, and onion. Mix with your hands until combined.
Stuff the peppers with the meat mixture.
Put peppers in a lidded pot and pour the tomato sauce and diced tomatoes on top.
Add 8 oz water.
Cover and bring to a boil.
Once boiling reduce heat to low.
Turn the peppers every 15-20 minutes for 1 to 1.5 hours, depending on the size of the peppers, until cooked through.
Tips and Commentary:
This recipe is the one my mom made, but being the rebellious daughter I am, I do like to change it up. Here are some ideas and tips on things to change:
Instead of rice you can use panko bread crumbs, or you can skip it altogether, you can even mix in some cheese!
The color of the pepper doesn’t really matter, although technically mom’s recipe calls for 4 green peppers. I actually like to have different colors, it’s especially helpful when you’re experimenting with different recipes so you know what is in each color pepper. Also helpful for people don’t like certain foods like onions, you can make theirs a different color to easily tell it apart.
If you stuff the peppers and still have some meat left over, you can make it into a meatball and throw it in the pot with the peppers. If the remaining meat is too little for a meatball you can still just throw it in the pot to make it a meatier sauce.
You can add other vegetables to the pot to cook with the peppers. I like to add carrots and zucchini.