Baked Stuffed Peppers

Baked Stuffed Peppers
Photo by Kana Okada

Ingredients

  • Salt and pepper
  • 1 onion, chopped
  • ½ teaspoon cinnamon
  • 1 14-oz. can diced tomatoes, with juice
  • 4 tablespoons olive oil
  • 1 cup cooked white rice
  • 1 pound lean ground beef
  • + 13 more ingredients
    • 1 onion, chopped
    • ¼ cup dried bread crumbs
    • ½ teaspoon cinnamon
    • 1 pound lean ground beef
    • 4 large bell peppers (about 8 oz. each)
    • ¼ cup dried bread crumbs
    • 4 tablespoons olive oil
    • Salt and pepper
    • 1 14-oz. can diced tomatoes, with juice
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground cloves
    • 4 large bell peppers (about 8 oz. each)
    • 1 cup cooked white rice

1. Preheat oven to 425°F; line a large, rimmed baking sheet with foil. Bring a large pot of water to a boil over high heat. Cut off stem end of each pepper, about 1/2 inch down, and use a tablespoon to scoop out seeds and membrane. If peppers don't sit upright, slice a sliver from bottom, being c...

View full recipe at My Recipes

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