California Ground Beef Stuffed Peppers
This awesome and tasty recipe was passed on to me by friends in Northern California. I hope you will enjoy it too!
- Bell pepper - 6 good-sized (any color)
- Ground beef - 1.5 lb lean
- Rice - 2 cups white (instant)
- Sweet onion - 1 small
- Breadcrumbs - 1 cup
- Garlic - 2 tsp fresh mince
- Tomatoes - 4 tbsp sun dried
- Tomato sauce - 1 jar your favorite one
- Olive Oil - Extra Virgin (enough to coat the bottom of your skillet)
- Using a sharp, flat blade (not serrated) hollow out the half dozen peppers by slicing the top off just low enough to open the inner cavity. Then, use a tablespoon to scrape the inside walls clean of any debris, being careful to remove all seeds and innards.
- Peel and chop one small sweet onion.
- Preheat your oven to approximately three hundred and fifty degrees, allowing for variation depending on your familiarity with your own oven.
- In a medium sauce pan, bring 2 cups of water to a rolling boil, then carefully pour in the 2 cups of instant white rice. Once you have your rice stirred in, remove the sauce pan from the heat and cover it. While we start moving on to our next step, let the covered pan of rice set for at least 10 minutes to allow the water to absorb into the rice.
- Heat a large skillet on medium temperature. Lightly cover the bottom of the skillet with extra virgin olive oil and allow it to heat nicely. Add your chopped onions to the oil along with 2 teaspoons of fresh minced garlic and a cup and a half of breadcrumbs. Simmer until the onions are tender and almost translucent.
- Add the pound and a half of lean ground beef and lightly brown.
- Add the contents of the skillet to the now ready rice along with the sun dried tomatoes and mix thoroughly.
- Fill the peppers with mixture, place right side up into a baking dish, drizzle sauce over the top of the peppers and pour the remainder into the bottom of the dish evenly.
- Bake for about 50 minutes on 350 degrees.