Stuffed Peppers

Stuffed Peppers

Made it up based on making it before and looking at different recipes.

7 small green bell peppers

Removed stems, seeds and ribs from the top. Next time I think I will just split the peppers in half. It would be so much easier. Boil until soft. Remove to a 9x13 with some spaghetti sauce covering the bottom of it. Make 1 cup uncooked rice in the instant pot by rinsing well, adding 1 1/2 cups water, cooking on high pressure for 5 mins and natural release for at least 10 mins (but longer is fine). Remove lid, turn off heat and let cool slightly. 

Mix 1 pound ground beef with diced onion, spaghetti sauce, garlic salt, garlic powder, pepper, dash of Worcestershire, shredded cheddar, a little parmesan. Scoop into pepper shells. Top with rest of the spaghetti sauce. Bake at 375 for 45 mins or until done. Let cool about 5-10 minutes before serving. Serve with sauce poured over.

I used Sal's Cajun Pasta Sauce. It was great for this recipe. If that was not available, I would use any spicy spaghetti sauce (personal preference). 

Many stuffed pepper recipes call for cooking the ground beef and onions first. I wanted them to cook in the pepper to infuse flavor into the pepper and rice. The only mistake I made today was I used 73% lean ground beef. I need to use much leaner next time.

Overall this was great and I will make this again. The shredded cheddar is the secret ingredient. You could not tell it was there but it made it taste so good.