Wednesday, July 27, 2016

Easy Stuffed Peppers

Easy Stuffed Peppers Recipe -That one ingredient makes a difference!

When the peppers start coming in the garden I can't wait to make one of my favorite recipes, Easy Stuffed Peppers.  Peppers fresh from the garden is what makes this recipe so special this time of year.  To me this recipe taste like a pizza in a pepper to my husband it taste like lasagna.  Either way you think about it -it's good!  

Stuffed peppers almost always remind me of church potlucks. Brought to the overflowing tables by the hard working church ladies.  You could tell that they were very proud of their dish and I was more than happy to taste it for them!  I'd ask for their recipe and get discouraged with the amount of work it seemed to take.  So stuffed peppers was a dish that never graced out table. You see I'm all for easy!  

What makes this recipe easy?  I just use a jar of store bought spaghetti sauce (or your own canned spaghetti sauce).  Makes it so simple.  

Easy Stuffed Peppers -Oh my gosh I can't believe how easy this is!  That one ingredient makes a difference!  - Vickie's Kitchen and Garden

Recipe for Easy Stuffed Peppers

1 pd ground beef
1 small onion, diced
1/2 cup long grain white rice
1 cup water
1 tbsp. Worcester sauce
1/4 tsp garlic powder
1/4 tsp salt and pepper
1 jar of spaghetti sauce
1 cup of mozzarella cheese
5 or 6  green peppers (depending on size)

In a medium sized pan place rice and water together and bring to a boil.  Reduce heat to low.  Cover and cook for 20 minutes.   Meanwhile brown hamburger and onion until done.

Wash and remove the seeds, tops, and membranes of the green peppers.

Preheat the oven to 350 degrees.

Mix the cooked rice, hamburger, 1/2 of the jar of spaghetti sauce, Worcester sauce, garlic powder, salt and pepper, and 1/4 cup of cheese in skillet.   Spoon this mixture into each pepper.

Pour the remaining sauce over each pepper and sprinkle the rest of the mozzarella cheese over top.

Bake 35 to 45 minutes at 350 degrees or until nice and brown on top.

Tip:   If you are having trouble with your peppers standing upright in the pan you can slice a little off the bottom of the peppers to make them even.

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