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Growing up, we had stuffed green peppers from time to time, which I always thought were delicious. I decided I was going to make them for dinner this week, but at the grocery store the red peppers were on sale, and I love them so much more than green peppers, so I did them that way instead. This is a fast, easy dish and it was delicious. Daphne loved it!
2 cups of cooked white rice
1 lb of extra lean ground beef
1 jar of spaghetti sauce
2 tablespoons of red wine
2 large red peppers, cut in half, seeds removed
1 cup shredded parmesan cheese
Cook rice and set aside. In a large pan, brown your ground beef with the diced onion. Drain grease. Add spaghetti sauce. I used a jar this time, you can make homemade– it would probably be better. But I used a jar of Classico Sweet Basil and just added some garlic powder and red wine to it. Simmer spaghetti/meat mixture for about 5 minutes.
Add rice, & parmesan cheese. Mix well. Stuff each pepper with filling, and fill all around the peppers with the leftover filling. Top each pepper with additional parmesan cheese. Cook at 400° for about 30 minutes. Enjoy!