Stuffed peppers were my father’s favorite meal. The stuffed peppers in this recipe are nothing like the ones my mother used to make, but they are oh, so good! These roasted peppers are made with ground beef like my mother’s, but the meat is mixed with a delicious tomato basil cream sauce. Everything you need is packed into this pepper so that all you need to serve it with is a crunchy salad.
Ingredients
4 red, green, orange or yellow peppers
1 Tbsp. extra virgin olive oil
1 lb. ground beef
1/2 onion, chopped
4 tsp. garlic, minced
1 8-oz can tomato sauce
1-1/2 cups cooked, starch-resistant rice or cauliflower rice
3/4 cup Parmesan cheese
1 20-oz can tomato sauce or 2 15-oz. cans
1/2 cup heavy cream
1/3 cup fresh basil, chopped or 1 Tbsp. dried basil
Salt and pepper to taste
Instructions
Cut the tops off the peppers. Set the tops aside. Take out the ribs and rinse the inside of the peppers.
In a frying pan, fry the ground beef with the onion and garlic. Cook until browned and drain off the grease. Chop the bell pepper tops (minus the stem) and add those to the mix. Sauté until soft.
Add the cauliflower rice or starch-resistant rice. Stir until well combined. Turn down the heat and keep warm.
In a separate saucepan, add the tomato sauce and heat through.
Add the heavy cream and stir. Heat through.
Add half of the basil and stir. On this day, I did not have any fresh basil. I have had a hard time finding fresh basil at the store. I did not have fresh basil in my garden either, so I used dry basil. If you use dry basil, add around a tablespoon. Cook for 5 minutes. Add half of the Parmesan and stir.
Place the bell peppers in a greased casserole dish.
Stuff the peppers with the meat mixture. Top with the remaining Parmesan. Bake for 30 minutes at 350 degrees.
To serve, garnish with the remaining basil if it is fresh and Parmesan cheese sprinkled on top.
If you like this recipe, you may also like the following recipes:
Pimento Cheese Stuffed Hot Peppers
Stuffed Tomato Basil Peppers
Equipment
- 1 knife
- 1 cutting board
- Measuring spoons
- 1 measuring cup
- 1 frying pan
- 1 large spoon or spatula
- 1 medium saucepan
- 1 medium spoon
- 1 8×8 inch casserole dish
Ingredients
- 4 red, green, orange or yellow peppers
- 1 Tbsp. extra virgin olive oil
- 1 lb. ground beef
- 1/2 onion, chopped
- 4 tsp. garlic, minced
- 1 8-oz. can rice or cauliflower rice
- 3/4 cup Parmesan cheese
- 1 20-oz can tomato sauce or 2 15-oz. cans
- 1/2 cup heavy cream
- 1/3 cup fresh basil, chopped or use 1 Tbsp. dried basil
- Salt and pepper to taste
- Cooking spray
Instructions
- Cut the tops off the peppers and set aside.
- Take out the ribs and rinse the inside of the peppers. Set the peppers aside
- In a frying pan, fry the ground beef with the onion and garlic. Cook until beef is browned. Drain off the grease.
- Chop the bell pepper tops (minus the stem) and add those to the mix. Sauté until soft.
- Add the cauliflower rice or starch-resistant rice. Stir until well combined. Turn down the heat and keep warm.
- In a separate saucepan, add the tomato sauce and heat through.
- Add the heavy cream and stir. Heat through.
- Add half of the basil and stir. Cook for 5 minutes.
- Add half of the Parmesan and stir.
- Place the bell peppers in a greased casserole dish.
- Stuff the peppers with the meat mixture.
- Top with the remaining Parmesan.
- Bake for 30 minutes at 350 degrees.
- To serve, garnish with the remaining basil if it is fresh and Parmesan cheese sprinkled on top.
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