Italian Stuffed Peppers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound ground beef
02 -
1 medium onion, chopped or shredded
03 -
1 large carrot, shredded
04 -
3 cloves garlic, minced
05 -
1 cup rice, uncooked
06 -
12 peppers
→ Seasonings and Sauce
07 -
1 tablespoon Italian seasoning
08 -
2 tablespoon tomato paste
09 -
1 teaspoon salt, or to taste
10 -
1 teaspoon pepper, or to taste
11 -
2 cups chicken broth or beef broth, low sodium
12 -
1 cup tomato sauce
# Instructions:
01 -
Arrange rack in middle of oven and preheat to 375°F.
02 -
Cut tops off peppers and remove seeds and membranes. Cut a small flat piece off bottom of peppers to help them stand upright.
03 -
In a large bowl combine ground beef, onion, carrots, garlic, Italian seasoning, rice, tomato paste, salt and pepper. Mix well.
04 -
Stuff each pepper and arrange them standing up in a Dutch oven. Mix chicken broth with tomato sauce and pour over peppers until liquid reaches halfway up sides.
05 -
Cover and bake for 1 1/2 hours. Uncover and continue baking for 45 minutes to 1 hour until peppers are tender and rice is cooked.
# Notes:
01 -
Can halve peppers lengthwise to reduce cooking time
02 -
Keeps 3-5 days in fridge
03 -
Can be frozen for 6-8 months