Stuffed Red Peppers

Name: Stuffed Red Peppers
Total time: 120
Yield: 6
Ingredients: 4 cups water; 2 cups brown rice; 1 pound ground beef; 1 onion, diced; 0.25 cup chopped mushrooms, or to taste; 3 cloves garlic, chopped; 1 (26 ounce) jar tomato sauce; 1 (16 ounce) can diced tomatoes; 1 (6 ounce) can tomato paste; 1 teaspoon Italian seasoning; salt and ground black pepper to taste; 6 red bell peppers, tops and seeds removed; 0.25 cup grated Parmesan cheese, or to taste

Recipe by Jane from allrecipes.com

Dinner 2 Hr.

Ingredients

6 servings

•

4 cups water
•

2 cups brown rice
•

1 pound ground beef
•

1 onion, diced
•

0.25 cup chopped mushrooms, or to taste
•

3 cloves garlic, chopped
•

1 (26 ounce) jar tomato sauce

•

1 (16 ounce) can diced tomatoes
•

1 (6 ounce) can tomato paste
•

1 teaspoon Italian seasoning
•

salt and ground black pepper to taste
•

6 red bell peppers, tops and seeds removed
•

0.25 cup grated Parmesan cheese, or to taste

Instructions

Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 40 minutes; transfer cooked rice into a large mixing bowl.
Preheat the oven to 350 degrees F (175 degrees C).
Meanwhile, heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture; season with salt and pepper.
Arrange bell peppers in a baking dish; spoon a generous amount of filling into each bell pepper.
Bake in the preheated oven until peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.