TBD on Ning

Stuffed Bell Peppers

1 lb Lean Ground Beef
1 Cup French Fried Onions, Crumbled
1/2 Jar of Spaghetti Sauce (Our Favorite)
1/4 Cup Bread Crumbs
1/4 Cup Extra Sharp Cheddar Cheese, shredded
1/2 Onion,finley chopped
1 Tablespoon Garlic, finely chopped
2 Red Bell Peppers (you can use any kind here, we just like the red ones best)
Hot Sauce to taste (we use Baron's West Indian Hot Sauce)
Garlic Salt, to taste
Dried Basil, to taste
Dried Oregano, to taste
Dried Parsley, to taste
Salt and Pepper, to taste


Brown ground beef with pepper, garlic salt, basil. Drain and toss with a dash of your favorite hot sauce.

Cut the tops off your bell peppers and finely chop the tops. If your pepper sits unevenly, you can also cut a small flat spot on the bottom of each 'foot' to ensure that it sits firmly in your casserole dish. Remove all seeds and set the pepper(s) aside.

Meanwhile, boil sauce, chopped pepper tops, and onion over a medium-low flame. Add basil, oregano, parsley, pepper, salt to taste.

Transfer half of the sauce mixture to your casserole dish and coat the bottom.

Mix the remaining sauce mixture, ground beef, another dash of hot sauce, quarter cup bread crumbs, crumbled French fried onions and a dash of hot sauce until combined.

Layer beef mixture and shredded cheese alternating until pepper if full. Top with shredded cheese and French fried onions.

Bake for 25 minutes at 350 degrees.


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