Ingredients
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6 -7 large green bell peppers or 6 -7 large red bell peppers, I use a combo
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1 lb ground sirloin
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1 lb ground pork
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1 large onion, finely chopped
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4 -6 garlic cloves, minced
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1 (28 ounce) can crushed tomatoes
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1 (16 ounce) can tomato sauce, DIVIDED
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2 tablespoons chopped parsley
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1 teaspoon oregano
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1 teaspoon basil
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1 teaspoon sugar
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1/2 teaspoon marjoram
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1/2 teaspoon pepper
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3/4 cup beef broth
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1 cup instant brown rice
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salt, to taste
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mozzarella cheese
Instructions
- Preheat oven to 375°F Lightly grease a deep large baking pan.
- Cut tops off peppers and remove seeds. Place hollowed peppers cut side up in the prepared baking dish.
- In a large skillet, brown and crumble beef and pork with the onion and garlic; drain off fat and return to the skillet.
- Add (to the cooked meat mixture in the skillet) the crushed tomatoes, about HALF of the tomato sauce, chopped parsley, oregano, basil, sugar, marjoram, and pepper. Allow to come to a soft boil.
- Add the beef broth and uncooked instant rice. Stir well. Bring to a soft boil; reduce heat.
- Cover skillet and simmer gently for 15 minutes; stirring once or twice.
- Stir again and add desired amount of salt; if needed.
- Generously fill each hollowed bell pepper. If any leftover filling exists, just pour more over each.
- Top each with the RESERVED tomato sauce.
- Loosely cover with foil and bake 45 minutes.
- After 45 minutes, uncover (and IF using the optional mozzarella, sprinkle it on now) and bake uncovered for an additional 15 minutes. (sometimes I put a bit more sauce over the cheese).