Stuffed Bell Peppers w/ Sauce

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Stuffed Bell Peppers w/ Sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Stuffed Bell Peppers w/ Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Stuffed Bell Peppers w/ Sauce estimated approx 50 mins.

To get started with this particular recipe, we have to prepare a few components. You can have Stuffed Bell Peppers w/ Sauce using 19 ingredients and 8 steps. Here is how you cook it.

Stuffed bell pepper recipes vary by region / origin and call for regional spices to be used. Most recipes however, lack a sauce to make this dish a memorable one. This recipe has a slight Mexican flavor to it, so feel free to experiment with your spices and your stuffing mixture (such as seafood).

Ingredients and spices that need to be Prepare to make Stuffed Bell Peppers w/ Sauce:

1. 4 large bell peppers, seeded and white ribs removed
2. 1/2 cup “cooked” white rice
3. The sauce …
4. 2-3 tbs. olive oil
5. 1/2 large yellow onion, roughly chopped
6. 1 jalapeno pepper, sliced thin
7. 1 can (14.5 oz.) diced tomatoes, drained
8. 1 cup brown gravy, ready-made
9. 1/3 cup light brown sugar
10. 1/4 cup red wine vinegar
11. Dash salt, pepper, paprika, and dried thyme, & coriander
12. 1/4 cup fresh cilantro, finely chopped
13. Meat mixture..
14. 1 lb lean ground beef
15. 1/2 large yellow onion, finely chopped
16. 1 large egg, lightly beaten
17. 1/3 cup plain dried breadcrumbs
18. Dash salt, pepper, paprika, garlic powder, and dried thyme
19. 1 cup shredded cheese (cheddar)

Steps to make to make Stuffed Bell Peppers w/ Sauce

1. Using a paring knife cut the tops of the peppers but save them. Trim the pepper bottoms so that they stand straight. Cut a small whole in the bottoms of each.
2. Fill a pot with water about 2” and bring to a light boil. Place the peppers in the pot, cover and reduce the heat to medium. Steam them for 5-6 minutes, then rinse under cold water and place upside down to dry and cool.
3. Prepare the 1/2 cup of cooked rice in a small pot and set aside to cool.
4. Heat oil in a medium sized pot then add the onions and jalapeno pepper and sauté over medium heat for 3-4 minutes. Add the tomatoes, brown gravy, brown sugar, vinegar, spices and fresh herb. Simmer for 20 minutes; stir occasionally and set aside.
5. Heat oven to 350˚.
   In a large bowl, combine the ground beef, egg, onions, breadcrumbs, cooked rice, and spices. Mix lightly with your hands.
6. Fill the peppers evenly with the meat mixture and top with shredded cheese. Place the bell pepper “lids” on top.
7. Place the peppers into a medium sized casserole dish and pour the sauce on top of each pepper. Bake for 40 minutes.
8. Remove the dish and allow it to cool for 6-8 minutes. Serve them with mashed potatoes (or flat wide noodles) and the sauce.

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