Stuffed Cubanelle Peppers

Method7 steps · about 1 hr 50 min

1. 1

   Step 1: Bring water (1 cup) 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.

   Simmer rice · 25 minUses 1 cup water · ½ cup white rice

2. 2

   Step 2: Heat olive oil (3 tablespoons) 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 (2), garlic salt (1 teaspoon), kosher salt (1 teaspoon), and pepper; cook until flavors combine, 5 to 10 minutes.

   Uses 3 tablespoons extra-virgin olive oil · 1 pound lean ground sirloin · 1 (14 ounce) can tomato sauce, for filling · 2 green onions, chopped · 1 teaspoon garlic salt · 1 teaspoon kosher salt · 1 teaspoon cracked black pepper

3. 3

   Step 3: Mix rice into ground sirloin mixture.

   Uses cooked rice · cooked sirloin tomato mixture

4. 4

   Step 4: Preheat oven to 350 degrees F (175 degrees C).

5. 5

   Step 5: Stuff Cubanelle pepper (4) halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13-inch baking dish.

   Uses 4 Cubanelle peppers, halved lengthwise and seeded · meat-rice filling

6. 6

   Step 6: 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.

   Uses 1 (14 ounce) can tomato sauce · 1 tablespoon packed brown sugar · 1 tablespoon dried parsley · 1 teaspoon dried basil · ½ teaspoon dried oregano · stuffed pepper halves

7. 7

   Step 7: Bake in the preheated oven until peppers are hot and beginning to brown, about 1 hour. Sprinkle mozzarella cheese (¾ cup) on top.

   Bake peppers · 60 minUses ¾ cup shredded mozzarella cheese · sauce-topped stuffed peppers