Italian Stuffed Bell Peppers

By: The Food Hunter

 

When it comes to comfort food, stuffed peppers are at the top on my list. I grew up eating this hearty, healthy and deeply satisfying dish and clearly remember loving everything about it. If your garden peppers are ripe and ready (like mine), you should consider using some to make this easy stuffed pepper recipe.

Stuffed peppers are one of the meals I turn to when I need something wholesome and delicious on my table in a jiffy. Because while they may appear time-consuming or hard to make, in reality, they are one of the simplest dishes ever and taste even better when prepared in advance and eaten the next day. 

Can You Freeze Stuffed Peppers?

Yes! You can easily make a large batch of stuffed peppers in advance and freeze until ready to eat. I would recommend wrapping each completely cooled pepper individually in plastic wrap followed by a layer of foil, placed in a zip-lock freezer bag. The peppers will keep for approximately 3-4 months in the freezer. This method also allows you to pull out a single stuffed pepper when the craving strikes!

What to Drink With Stuffed Bell Peppers

I'm partial to EnRoute 2019 Les Pommiers, which is a Pinot Noir blend that offers notes of raspberry preserves followed by baking spices. This enhances the "comfort" food element of stuffed bell peppers

 

 

Italian Stuffed Bell Peppers

• 4 large bell peppers
• 1 small can of tomato sauce
• 1/2 lb ground beef
• 1 cup of cooked rice
• garlic powder
• salt and pepper
• breadcrumbs, optional for topping

1. Cut the tops off the peppers and remove the seeds.
   
2. In a skillet, heat the ground beef and cook until no pink remains. Drain. Season with salt, pepper and garlic powder.
   
3. Add the rice and half of the tomato sauce and stir together.
   
4. Spoon into the peppers.
5. Top with the rest of the tomato sauce.
6. Bake in a casserole at 350 for 45-60 minutes.
7. Serve warm.