Ingredients
- 1/2 cup rice
- 1 1/2 cups water
- 1/4 cup olive oil
- 1 large onion, peeled and finely chopped
- 6 ounces ground beef
- 1 clove garlic, finely chopped
- 2 cups crushed tomatoes
- Salt and pepper
- 1 teaspoon thyme
- 1 teaspoon oregano
- 4 red or green bell peppers
Directions
In a 2 cup measuring cup combine rice and water and cover tightly with plastic wrap. Cook at 100 percent power for 4 minutes. Heat oil in 2 quart casserole dish uncovered for 2 minutes. Stir in onions and crumbled beef and cook uncovered for 5 minutes stirring once. Drain off most of fat, leaving 2 to 3 tablespoons in dish. Add 1 1/2 cups tomatoes, garlic, thyme and oregano and drained rice and stir to combine. Slice off tops of 4 green or red bell peppers and remove seeds. Divide stuffing among the peppers and replace tops of peppers. Place peppers in baking dish. Combine 1/2 cup crushed tomatoes, 1/4 cup white wine and 1/4 cup water and pour into bottom of dish. Cover tightly with heavy duty plastic wrap and cook for 20 minutes. Poke through wrap with knife after 10 minutes of cooking to let steam escape. Let stuffed peppers stand for about 5 minutes after cooking
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By julielamb2010
Orlando
on October 12, 2011
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I made this recipe with very few variations and it was a huge hit. Everyone who's tried it has loved it. I used extra onion powder and minced garlic along with the tyme and oregano. I added 1/2 can of plain diced tomatoes to the tops of the peppers allowing the juice to coat the bottom of the pan and cooked uncovered for about 30 minutes. Loved it and plan to make it again for dinner tonight! Thanks!
By BTram
MA
on October 11, 2011
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With a few minor adjustments, this recipe became a family favorite. I added tomato paste when cooking the beef and onions, and added chili powder to the seasonings. I topped the stuffed peppers with parmesan cheese and liked it, but may try a different cheese next time. I didn't cook with plastic wrap, but tented with aluminum foil and baked at 375 for 20 min, then removed foil and baked for additonal 5 or 10 min. Will make again: tasty and inexpensive!
By alidragon88_7493963
Monrovia, MD
on October 03, 2010
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I didn't really follow the recipe very closely; I used it more like guidelines, and just looked at other reviews for cook time and such. I baked it @ 350 for 30 minutes, and let it sit, still covered for another 5. It was pretty good, though the peppers were a little on the crunchy side; it probably would've done better if I had blanched the peppers quickly beforehand.
Also, instead of white wine, I put a little red wine in the bottom of the pan, and it actually worked well with the tomatoes.
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