Literally COVID cooking since three of us all are COVID positive. Two Pittsburgh boys visiting and they wanted some old fashioned stuffed peppers. Must be saucy. I didn't measure any seasonings but you can make it up as you go.
4 bell peppers
Canned diced tomatoes
Onion powder
Garlic powder
Italian seasoning
Paprika
1 cup cooked brown rice
1 onion, diced
1 lb ground beef (or ground turkey/chicken)
2 cloves garlic, minced
Cooked brown rice (or white or cauliflower, etc)
Worcestershire sauce
Small can whole tomatoes
8 oz. can tomato sauce
Parmesan cheese
Shredded mozzarella cheese
Salt and pepper
1. Cook rice and let cool.
2. Layer diced tomatoes at the bottom of a 9x13 pan. Mix in salt/pepper, onion powder, garlic powder, Italian seasoning and paprika.
3. Dice the onion and soften in a warmed pan with olive oil. Add ground beef and brown. Add garlic and brown for another minute.
4. Add Worcestershire sauce (a couple splashes), whole tomatoes, and tomato sauce. Add more seasonings (garlic, onion powders, paprika and italian seasoning, salt/pepper). Continue to simmer for ten or so minutes.
5. Sprinkle in a handful of Parmesan cheese and simmer.
6. Add rice and stir.
7. Preheat oven to 350.
8. Place halved bell peppers onto the top of the diced tomatoes in the pan. Fill peppers with meat and rice mixture.
9. Cover with aluminum foil and bake for 45 minutes. Uncover and layer mozzarella cheese on each pepper. Return to oven for 15 minutes uncovered.
