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Stuffed Cubanelle Peppers

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Stuffed Cubanelle Peppers



Ingredients :

  • 1 cup water
  • ½ cup white rice
  • 3 tablespoons extra-virgin olive oil
  • 1 pound lean ground sirloin
  • 2 (14 ounce) cans tomato sauce
  • divided
  • 2 green onions
  • chopped
  • 1 teaspoon garlic salt
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 4 Cubanelle peppers
  • halved lengthwise and seeded
  • 1 (14 ounce) can tomato sauce
  • 1 tablespoon packed brown sugar
  • 1 tablespoon dried parsley
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¾ cup shredded mozzarella cheese
  • Methods :

  • Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
  • Heat olive oil in a large skillet over medium-high heat. Stir in ground sirloin; cook until it begins to brown, and is no longer pink, about 5 minutes. Drain any excess fat. Stir in 1 can tomato sauce, green onions, garlic salt, kosher salt, and pepper; cook until flavors combine, 5 to 10 minutes.
  • Mix rice into ground sirloin mixture.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stuff Cubanelle pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9×13-inch baking dish.
  • Stir remaining can of tomato sauce, brown sugar, parsley, basil, and oregano together in a bowl. Spoon tomato sauce over peppers in the baking dish.
  • Bake in the preheated oven until peppers are hot and beginning to brown, about 1 hour. Sprinkle mozzarella cheese on top.
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