About the Recipe
They are also a very scalable meal, meaning you can add more to the recipe to feed more people. This recipe makes eight servings with just 4 bell peppers; though you can eat as many as you want!
Growing up, I couldn't eat bell peppers or a lot of ground beef, so they didn't get made often. When I finally had them in college, I thought they were the best thing on the planet. The twin-human did not agree; they were the worst thing on the planet. The problem, we now know, is the fact that we used oregano instead of parsley. That makes a huge difference as you could imagine because when you add too much oregano to something it tends to taste like dirt.
Ingredients
1 lb ground beef
1 medium onion, chopped
1 (28 oz) can tomato sauce, divided
1-¼ c water, divided
2 t soy sauce
1 t sugar
1 t salt
1 t garlic powder
1 t dried parsley
½ t mustard powder
1 c minute rice, uncooked
4 large green bell pepper, halved
Salt and pepper to taste
Preparation
Preheat the oven to 400 deg.
Heat a large skillet (Do NOT use cast iron) on medium heat; add the ground beef and chopped onion. Cook, stirring occasionally, until meat is fully cooked with some brown bits.
Stir in 1 c of the tomato sauce, 1 c water, sugar, soy sauce, garlic powder, parsley, salt and mustard powder. Increase the heat and bring to a boil. Stir in minute rice, then cover with the lid and take it off the heat. Let stand for 5 min.
While you wait, cut peppers lengthwise in half and remove the stem and seeds.
Mix remaining tomato sauce and a sprinkle more garlic powder; pour it into the bottom of a 13 X 9 inch pan. Place the peppers in the bottom of the pan, like little boats.
Spoon meat mixture into the peppers and cover with foil. Bake for 35-40 min. Spoon the sauce over the peppers before serving.
If you are feeling festive for Halloween, or just want to entertain people with cute food, cut two little triangles and a jagged mouth into the peppers. Additionally, they taste great topped with shredded cheddar cheese.