Keyword: rice stuffed peppers, stuffed pepper, stuffed peppers in tomato sauce, stuffed peppers with pork
Servings: 6servings
Author: Hani
Ingredients
Peppers
6red peppers, medium to large size
salt and ground pepper to season before filling
Meat and Rice Filling
1tbspolive oil
1cupmedium to large onion, diced
1poundground pork (454 grams), or mix of chicken and beef and pork
1/4tspred paprika
1/4cupParmesan cheese
3tbspparsley, chopped
2garlic cloves, pressed
1large egg
1cuppacked cooked rice (about 200 grams) - white or brown
1/4tspsalt
1/8tsp ground black pepper
Topping
1/2cupshredded Mozzarella Cheese - topping
Tomato Sauce
4cupsplain tomato sauce, or pre-seasoned, or use homemade or canned
1tbsphoney (optional)
1/2tspsalt
1/8tspfresh ground pepper
1tspdry basil or 2tsp fresh basil
1tspdry oregano or 2 tsp fresh oregano
pinch of chili flakes for the heat (optional)optional
Instructions
Preheat oven to 395F.
Meat and Rice Filling
Prepare 6 large red peppers, trim the tops, and remove the seed using a knife or a small spoon. Wash out the inside. Set aside.
Heat 1 tablespoon olive oil in a skillet, add diced onion (1 cup), and sautee until translucent, about 5 minutes. Let cool to room temperature.
In a medium size bowl, stir together ground meat (1 pound, 454 grams), red paprika (1/4 teaspoon), parmesan cheese (1/4 cup), chopped parsley (3 tablespoons), garlic (2 cloves, pressed), cooled sauteed onion, cooked rice, and 1 large egg. Stir until well combined, season with salt (1/4 teaspoon) and fresh ground pepper (1/8 teaspoon).
Season the inside of the peppers with salt and ground pepper. Fill the seasoned peppers with the filling. TIP: If you have a piping bag or any plastic bag, fill it with the filling. Snip the corner and fill the peppers. It's easy and fast.
Tomato Sauce
If using already seasoned tomato sauce that you like there is no need to add additional spices.
If you are using plain tomato sauce, you need to season it. Into the plain tomato sauce, pour honey (1 tablespoon) dry basil (1 teaspoon), dry oregano (1 teaspoon), salt (1/2 teaspoon), and ground pepper (1/8 teaspoon). Stir till well combined.
Pour seasoned tomato sauce into an oven-proof dish. Nest stuffed peppers into the sauce. Cover with aluminum foil.
Bake
Bake at 395F for 40 minutes, then remove the foil and bake for additional 10 minutes. Sprinkle 1/2 cup shredded mozzarella cheese over top. Return to oven and bake until cheese is melted and bubbly about 5 minutes.
Remove from the oven, let cool 20 minutes before serving.
Notes
Can I freeze stuffed peppers? Yes, you can freeze stuffed pepper cooked with tomato sauce. I recommend freezing them without the cheese topping. Add the cheese when you are reheating the pepper before serving.
What can I use in place of an egg? You can use 2 tablespoons of breadcrumbs, 1 teaspoon of chia seeds, or egg replacement.