Stuffed Cubanelle Peppers recipe
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Ingredients
- 1 cup water ½ cup white rice 3 tablespoons extra-virgin olive oil 1 pound lean ground sirloin 2 (14 ounce) cans tomato sauce, divided 2 green onions, chopped 1 teaspoon garlic salt 1 teaspoon kosher salt 1 teaspoon cracked black pepper 4 Cubanelle peppers, halved lengthwise and seeded 1 (14 ounce) can tomato sauce 1 tablespoon packed brown sugar 1 tablespoon dried parsley 1 teaspoon dried basil ½ teaspoon dried oregano ¾ cup shredded mozzarella cheese
Nutrition Info
- 556.9 caloriescarbohydrate: 42.3 gcholesterol: 82 mgfat: 30 gfiber: 6.7 gprotein: 31.6 gsaturatedFat: 9.8 gservingSize: -sodium: 2699.7 mgsugar: 16.5 gtransFat: : -unsaturatedFat: : -
Directions Stuffed Cubanelle Peppers
Directions
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Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
Heat olive oil in a large skillet over medium-high heat. Stir in ground sirloin, cook until it begins to brown, and is no longer pink, about 5 minutes. Drain any excess fat. Stir in 1 can tomato sauce, green onions, garlic salt, kosher salt, and pepper, cook until flavors combine, 5 to 10 minutes.
Mix rice into ground sirloin mixture.
Preheat oven to 350 degrees F (175 degrees C).
Stuff Cubanelle pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13-inch baking dish.
Stir remaining can of tomato sauce, brown sugar, parsley, basil, and oregano together in a bowl. Spoon tomato sauce over peppers in the baking dish.
Bake in the preheated oven until peppers are hot and beginning to brown, about 1 hour. Sprinkle mozzarella cheese on top.