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I love comfort food that warms the soul, especially when the leaves start to turn and the air gets that crisp hint of autumn. That’s when I bring out my trusty slow cooker and whip up recipes that not only fill the kitchen with tantalizing aromas but also bring the family together around the dining table.
Today, I’m excited to share a recipe that’s close to my heart: Stuffed Bell Peppers with Rice. This dish is a delightful twist on an old classic, blending the richness of lean beef (or turkey, if you prefer) with the wholesomeness of fresh vegetables, all enveloped in a savory tomato sauce that’s simply mouthwatering. It’s a recipe that has evolved through generations in my family. Whether you’re looking for a satisfying weeknight dinner or a hearty meal to serve at your next family gathering, these stuffed bell peppers are sure to be a hit. Plus, they’re a fantastic way to sneak in those veggies for the little ones!
Stuffed Bell Peppers with Rice and Tomato Sauce
Ingredients:
2 pounds of lean beef (or a mix of turkey and beef)
1 large onion
4 large green bell peppers
2 carrots
4 cloves of garlic
1 cup of uncooked rice
1 jar of tomato sauce (about 24 ounces)
1/2 head of cauliflower
1 tablespoon of dried or fresh tarragon
1 tablespoon of dried oregano
Salt and pepper to taste
Optional: shredded cheese for topping
Instructions:
1. Cut off the tops of the green peppers, and remove the seeds and membranes. Set them aside.
2. Finely chop the onion, carrots, garlic, and cauliflower. You can also use a food processor to grate them for a finer texture. Set aside.
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