stuffed cubanelle peppers

Ingredients

• Servings: 4
• 1 cup water
• 1/2 cup white rice
• 3 tablespoons extra-virgin olive oil
• 1 pound lean ground sirloin
• 1 (14 ounce) can tomato sauce
• 1 teaspoon garlic salt
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 2 green onions, chopped
• 4 cubanelle peppers, halved lengthwise and seeded
• 1 (14 ounce) can tomato sauce
• 1 tablespoon dried parsley
• 1 tablespoon packed brown sugar
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 3/4 cup shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
• while the rice is cooking, heat the olive oil in a large skillet over medium-high heat. stir in the ground sirloin, and cook until it begins to brown, and is no longer pink. drain any excess fat and stir in 1 can of tomato sauce along with the garlic salt, kosher salt, pepper, and green onions. bring to a simmer, and keep warm. when the rice is ready, stir it into the meat mixture.
• preheat oven to 350 degrees f (175 degrees c).
• stuff the pepper halves with the meat and rice mixture, rounding the tops. place the stuffed peppers into a 9x13 inch baking dish. stir the remaining can of tomato sauce together with the parsley, brown sugar, basil, and oregano. spoon this sauce over the peppers.
• bake the peppers in the preheated oven for one hour until they are hot and beginning to brown. sprinkle with the shredded mozzarella cheese to serve.