Chef Chuck's Stuffed Peppers

Peperoni Ripieni

    A satisfying and comforting meal on a fall evening, stuffed peppers.  I purchased
these bell peppers locally at a farm stand, so they were just picked.  I made a mixture of seasoned beef, rice and tomato sauce then I lightly packed the peppers placed the tops on and baked them. 
   

Stuffed Peppers

3 or 4 bell peppers, medium
1 pound ground beef
3 tablespoons olive oil
1 onion, chopped
2 or 3 garlic cloves, minced
1 1/2 cups white rice
1/1/2 cups tomato sauce,
1/4 cup parmigiano cheese, grated
1 tablespoon fresh parsley, chopped
salt and pepper to taste

Wash and slice off tops of peppers, clean out and place peppers and tops in a
 pot large enough to fit your peppers, cover the peppers with water, add salt and bring to boil, for 10-15 minutes. Drain carefully and set aside. You want them to be slightly soft.
 In a large skillet on medium high heat add olive oil and saute onions for about 5 minutes, add beef and brown. Add garlic, parsley, salt, pepper and cheese. Mix in cooked rice and 1 cup of your favorite tomato sauce. Fill and mound peppers place tops on and in a shallow baking dish pour 1/2 cup sauce over peppers. Grate parmigiano on top, cover and bake at 350 degrees for 35 minutes.
Ricette by Chef Chuck's Cucina