Experienced beef and rice stuffed peppers in. ..

The beef and rice stuffed peppers recipe is a great use of leftover rice. You have a recipe where the meat, vegetables and starch is love received in a delicious package.

The last 8 beef and rice stuffed peppers

Preparation time: 30 minutes

Cooking time: 1 hour and 15 minutes

Total time: 1 hour 45 minutes

Ingredients:

• For the sauce:
• 1 tablespoon olive oil
• 1 onion, diced
• Beef broth 1 cup
• 2 1/2 cups prepared marinara sauce or other tomato sauce
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon crushed red pepper optional
• For the peppers:
• 1 1/2 pounds lean ground beef
• 2 cups cooked rice
• 1 cup finely grated "real" Parmesan (Parmigiano Reggiano)
• 1/4 cup chopped Italian parsley
• 4 cloves of garlic, finely chopped
• January 10 ounce can diced tomatoes
• 2 tsp salt
• Freshly ground black pepper 1 tsp
• Pinch of cayenne pepper
• 4 large red bell pepper

Preparation:

Add the olive oil in a pan and brown the onion with a pinch of salt over medium heat. Remove half and reserve for filling. Add remaining ingredients and simmer sauce. Pour. Sauce in the bottom of a large deep skillet

Add all the ingredients for the filling in a bowl with the reserved onions and stir with a fork or hands until the mixture combines. Tip: You can have the time to cook test a piece of filler.

Preheat oven to 375 degrees F.

The peppers in half lengthwise. Using a spoon, remove the stem, seeds and white membranes of peppers. Place the peppers in the pan, and fill each pepper with stuffing. A little extra cheese may be scraped up, if desired.

Cover with foil and bake for 45 minutes. Remove foil and bake uncovered for 20-30 minutes, or until peppers are soft. Cooking time depends on the exact size, shape and thickness of the peppers. Better let it rest for 10 minutes before serving. Serve with spoon on sauce.