Beef and rice stuffed peppers
4 – 6
- 4 large Red Bell Peppers
- 1.5 lbs. Ground Beef
- ½ cup chopped Red Onion
- ½ cup Basmati or Jasmine Rice
- ½ cup chopped Parsley
- 3 cloves minced Garlic
- 1 Tbsp. Olive Oil
- ¾ tsp. Salt
- ¼ tsp. Black Pepper
- 28 oz. can Crushed Tomatoes
- ½ cup Beef Broth
Chopped Parsley, to garnish
How to Make it
Step 1. Slice the tops off of the peppers and remove the seeds.
Step 2. In a bowl, combine the ground beef, onion, rice, parsley, garlic, olive oil, salt and pepper. Stuff ¼ of the beef mixture into each of the peppers, pressing down to fit all of the meat into the peppers.
Step 3. Pour a small amount of the crushed tomatoes on the bottom of a dutch oven or heavy oven-safe pot. Place the stuffed peppers in the pot, making sure they fit tightly. Pour the rest of the crushed tomatoes and broth on top.
Step 4. Place the ThermoPro thermometer probe in the center of the meat mixture of the largest pepper. Set the desired temperature to 165-170 degrees Fahrenheit. Cover the pot with the lid and set the pot over medium heat.
Step 5. Once the liquid in the pot starts boiling, reduce the heat so the liquid is bubbling at a healthy simmer. The heat and steam will cook the beef mixture and the rice will absorb a good amount of the liquid as it’s cooking.
Step 6. Continue cooking on the stovetop until the thermometer dings for the appropriate temperature. Remove the probe from the pepper and shut off the heat.
Step 7. Keep the pot covered for 5-10 minutes to allow the rice to continue steaming.
Step 8. Uncover the pot and remove the peppers. If. Simmer over medium low heat for a few minutes until the tomato sauce mixture reaches the thickness of your liking.
Step 9. Serve the peppers with a few spoonfuls of sauce on top and chopped parsley.