RECIPE
Classic Stuffed Peppers
1 pound ground beef ( 93 % lean or leaner ) 4 medium red , yellow or green bell peppers 1 / 2 cup minced onion 2 teaspoons minced garlic 1 can ( 14-1 / 2 ounces ) diced tomatoes with green peppers and onions , drained 1 / 2 cup cooked white or brown rice 3 tablespoons tomato paste 2 teaspoons dried parsley 1 / 2 teaspoon salt 1 / 4 teaspoon black pepper chopped fresh parsley ( optional )
1 . Coat a large baking dish with cooking spray ; set aside . Preheat oven to 475 ° F . Cut tops off bell peppers ; set tops aside . Using a paring knife , carefully remove the membranes and seeds from bell peppers . Arrange peppers about 2 inches apart in prepared baking dish . Place tops on empty peppers . Cover baking dish tightly with aluminum foil ; bake 15 minutes . Remove from oven ; cool slightly .
2 . Meanwhile , heat large nonstick skillet over medium heat until hot . Add Ground Beef , onion and garlic ; cook 3 to 4 minutes , breaking beef into 1 / 2 inch crumbles and stirring occasionally . Stir in tomatoes , rice , tomato paste , dried parsley , salt and black pepper ; cook 3 to 4 minutes until heated through , stirring occasionally .
3 . Remove pepper tops . Divide beef mixture evenly among peppers ; replace tops . Bake in 475 ° F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160 ° F and bell peppers are tender . Garnish with parsley , if desired .
4 . Cook ’ s Tip : Cooking times are for fresh or thoroughly thawed ground beef . Ground beef should be cooked to an internal temperature of 160 ° F . Color is not a reliable indicator of ground beef doneness . n
84 June | July 2022 Thomasville Scene