Stuffed peppers photo


Serves 4

-4 large bell peppers, assorted colors
-1 pound lean ground beef
-½ cup finely chopped yellow onion
-2 cloves garlic, minced
-1 cup cooked long grain rice
-1 teaspoon salt
-2 cups Uncle Steve’s Marinara sauce
-¼ cup Italian parsley


Pre-heat oven to 350°F with rack centered in the middle of oven.

Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. Cut thin slice from bottom of each pepper so they stand straight. Finely chop tops of peppers. Discard the stems.

In a large saucepan, add 6 inches of water. Bring to a boil and add peppers. Cook 2 minutes, turning occasionally. Remove from water with tongs, shaking off excess water. Lay peppers on a clean dish towel to drain.

In a large skillet, brown beef and onion over medium heat 5 minutes, stirring occasionally. Add garlic; cook another 3-4 minutes, until meat is brown. Stir in rice, salt, and 1 cup of Uncle Steve’s Marinara sauce. Cook 2 minutes or until heated through.