Culinary Corner: Stuffed Peppers

Culinary Corner: Stuffed Peppers

This rustic Hungarian dish isn’t just beautiful, but a super filling meal as well. This is a dish you will be proud to serve for just dinner… for anyone, and anytime.

Happy Cookin,
Raizy Fried
By: Raizy Fried
Yields: 6-7 servings
2 tablespoon oil
1 lb. ground beef 80/20
2 Cloves garlic, crushed
½ teaspoon Kosher Salt
¼ teaspoon Freshly ground Black pepper
½ teaspoon Chili powder
1 cup Rice (I like using Jasmine), cooked per package instructions
2 ½ cups Ready marinara sauce
6-7 bell peppers, seeded, veins removed, tops cut off
2-3 tablespoons fresh parsley, chopped
Preheat oven to 350 degrees F.
Heat oil in a large skillet over medium-high heat and sauté ground beef for 3 to 4 minutes, until it loses most of its pinkness.
Add garlic and chili powders, black pepper and cook for 1 to 2 minutes, stirring continuously.
Mix in the cooked rice and 2 cups of the marinara sauce until well combined.
Lightly stuff each pepper with beef and rice mixture and stand stuffed peppers upright in an ungreased 9 x 13-inch pan. Peppers should be standing upright and close together. Top each pepper with about a 1 tablespoon of marinara sauce and fresh parsley.
Bake, uncovered, at 350 degrees for 1 hour, until peppers are soft.

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