Name: Stuffed Bell Peppers
Ingredients: 8 medium green bell peppers; 2 tablespoons canola oil; 2 pounds ground beef sirloin; 1 large yellow onion, chopped; 2 tablespoons minced fresh parsley; 3 cloves garlic, finely chopped; 1 teaspoon dried thyme; 1 teaspoon dried basil; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper; 2 tablespoons Worcestershire sauce; Two 28-ounce cans diced tomatoes, drained; One 29-ounce can tomato sauce

Ingredients

8 medium green bell peppers

2 tablespoons canola oil

2 pounds ground beef sirloin

1 large yellow onion, chopped

2 tablespoons minced fresh parsley

3 cloves garlic, finely chopped

1 teaspoon dried thyme

1 teaspoon dried basil

2 teaspoons salt

1 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

2 tablespoons Worcestershire sauce

Two 28-ounce cans diced tomatoes, drained

One 29-ounce can tomato sauce

Preparation

Preheat the oven to 400 degrees. Slice the tops off the bell peppers. Seed, core, rinse under cold running water, and set aside. Combine the oil, beef, and onion in a large, heavy skillet over medium heat. Stirring constantly, cook until the meat is no longer pink. Add the parsley, garlic, thyme, basil, salt, black pepper, cayenne pepper, and Worcestershire sauce. Still stirring, cook for about 3 minutes. Add the tomatoes and cook and stir for 5 minutes more to heat through. Stuff the peppers with the mixture and place them in a 9-by-12-inch baking dish. Pour the tomato sauce over the peppers. Cover with foil and bake until the peppers are soft and tender, about 30 minutes. Remove the foil and bake for 5 to 10 minutes more, until browned on top.

Sugar Busters! Quick & Easy Cookbook

TagsBell Pepper Vegetable Ground Beef Beef Meat Onion Root Vegetable Garlic Canned Tomato Tomato Main Dinner Keto Dairy Free Gluten Free Nut Free Easy Sheet-Pan Dinners Weeknight Meals Roast Cookbooks

Ingredients

Preparation

Recipe notes