Good morning here me will give you a recipe my stuffed peppers which is delicious The way preparing it is very very easy. You just need to be careful to get results from my stuffed peppers which has aroma and taste that can evoke our tastes.

So that the result of my stuffed peppers, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare my stuffed peppers delicious as long as you know the tricks and how to make this dish able become serving very special.

Ingredients and seasonings required in make

1. Use 1 cup uncooked long grain rice
2. Prepare 1 1/2 cups water
3. Take 4-6 medium large green bell peppers
4. Prepare 2 tbsp light olive oil
5. Prepare 1 cup white onion, diced
6. Prepare 1 1/2 tsp garlic, minced
7. Prepare 1 lb ground beef
8. Take 2 (15.5 ounce) cans diced tomatoes, drained but reserve ½ liquid
9. Use 1 tsp pink salt
10. Prepare 1/2 tsp black pepper
11. Prepare 1 1/2 tsp italian seasoning
12. Take 1/8 tsp ground cloves
13. Use 1/4 tsp ground cinnamon
14. Prepare 1 tsp Franks Red Hot Sauce
15. Prepare 1 cup any cheese you prefer
16. Prepare Pepper Topping
17. Prepare 1 (6 ounce) can tomato juice
18. Prepare 3 tbsp tomato paste
19. Prepare 2 tbsp Worcestershire sauce
20. Prepare 1 tsp sugar
21. Use Pan Bottom
22. Prepare 1 (6 ounce) can tomato juice
23. Prepare 1/2 cup liquid drained from canned tomatoes

Choose large peppers in order to have the most room to stuff them. Is inspired by my Stuffed Pepper Casserole—one of my site's all-time most popular recipes, adored by toddlers, picky partners, and discerning healthy eaters alike. Takes the best methods, tips, and tricks from each of the stuffed pepper recipes on Well Plated. Contains a traditional stuffed pepper filling of beef, rice, and cheese.

How to cook My Stuffed Peppers:

1. Pre heat oven to 350 degrees
2. Place rice and water into a small pan with a tight fitting lid and bring to a boil. Once boiling, reduce to low and cook ten minutes. Remove from heat and let sit five minutes covered. Then pour out onto a plate or platter and place in your refrigerator to cool. I used a rice cooker.
3. Cut the tops from the peppers and a small sliver from the bottoms so they sit flat. Remove and discard seeds and membranes. Do not discard tops.
4. You can be fancy and heat a large pot with a steamer basket and a few inches of water and place cut peppers cut side down. Cover, bring to a boil and cook four minutes. Or fill a pot half way woth water and throw your peppers in there and let them boil for few minutes… Then remove with tongs to a pan or casserole dish, cut side up, to cool. The pan or casserole dish should neatly fit the six peppers. Set aside to cool.
5. Take the pepper tops and dice fine.
6. In a medium pan, heat two tablespoons of oil over medium high and add onions and pepper tops and sauté for three minutes. Add garlic and sauté for one more minute. Remove pan from heat and cool to room temperature.
7. In a large bowl, add raw ground beef, drained tomatoes, salt, pepper, Italian seasoning, cloves, cinnamon, Frank's Hot Sauce and 1 tsp sugar. Cheese, cheese, cheese is always a good answer. Add cheese to your mixture.
8. Add cooled rice and cooled onion mixture and mix well to combine
9. Oil the insides of each pepper with olive oil. Brush up the sides. Divided mixture between the six peppers, let the top heap over.
10. In a small sauce pan, add tomato juice, tomato paste and Worcestershire sauce. Bring to a simmer and cook for about 4-5 minutes until thick like ketchup. Spoon mixture of the tops of each pepper. Add parmesan cheese to the top as well.
11. Mix the reserved ½ cup of tomato water and mix with the can of tomato juice and pour into the bottom of the pan or casserole dish around the peppers.
12. Cover with parchment paper and foil and bake for 60 minutes.
13. Remove, cover and cook for about ten more minutes or until the topping is starting to brown. Use a probe thermometer and if at least 160 degrees pull from oven.
14. Let the peppers rest for a few and serve.
15. Done and ready to serve!

It depends on what you're feeling when chewing. If you're feeling gritty bits every now and then, it's likely the rice. This is very common when using raw rice, which is also common when using a completely raw stuffing. Cut peppers in half vertically and rid the insides of seeds and core. Grab a handful of meat stuffing and shape into a ball and place inside of each pepper.

me, the simple preparation of My Stuffed Peppers above can help you prepare dishes that are special for family/friends Good luck!