Stuffed peppers
Brown the beef fully before it goes in the pepper, on medium, with no oil.
Heat
Medium, then a 375°F oven
Time
About 45 minutes
Skip this
Do not stuff them before the beef hits 160°F.
Unlike supermarket beef
- Unlike supermarket beef, do not oil the skillet when you brown the filling.
Before you start
- A 1 lb pack needs overnight in the fridge. Never thaw it on the counter.
- Take it out 20 to 30 minutes before you cook.
Tools: Skillet, Baking dish, Oven, Instant-read thermometer.
What you need
- 1 lb ground beef
- 1 onion, chopped
- Salt
- 2 cups cooked rice
- 1 jar spaghetti sauce
- 4 bell peppers
Steps
- 1
Brown the beef with onion and salt in a dry skillet until it hits 160°F.
- 2
Stir in the rice and half the sauce.
- 3
Cut the tops off the peppers and pull out the seeds.
- 4
Fill the peppers, set them in a dish, and pour on the rest of the sauce.
- 5
Cover and bake at 375°F for 30 minutes.
Temperature
USDA safe temperature: 160°F. Use a thermometer. Color is not a test.
Serve it withBread
LeftoversKeeps 3 days in the fridge. Reheat gently in a pan with a splash of water.
Feeds1 lb feeds 4. Use 2 packs for 8.
Supermarket beef: add oil, then drain the pan.
This beef: no oil. Leave the rendered fat in the pan.
Skip: Raw beef inside the pepper · Oil in the browning pan
Sources: USDA food safety