Easiest Way to Make Appetizing My Stuffed Peppers

My Stuffed Peppers.

You can have My Stuffed Peppers using 23 ingredients and 14 steps. Here is how you achieve it.

Ingredients of My Stuffed Peppers

1. It's 1 cup of uncooked long grain rice.
2. It's 1 1/2 cups of water.
3. Prepare 4-6 of medium large green bell peppers.
4. It's 2 tbsp of light olive oil.
5. It's 1 cup of white onion, diced.
6. It's 1 1/2 tsp of garlic, minced.
7. You need 1 lb of ground beef.
8. It's 2 (15.5 ounce) of cans diced tomatoes, drained but reserve ½ liquid.
9. Prepare 1 tsp of pink salt.
10. Prepare 1/2 tsp of black pepper.
11. Prepare 1 1/2 tsp of italian seasoning.
12. You need 1/8 tsp of ground cloves.
13. Prepare 1/4 tsp of ground cinnamon.
14. Prepare 1 tsp of Franks Red Hot Sauce.
15. It's 1 cup of any cheese you prefer.
16. You need of Pepper Topping.
17. It's 1 (6 ounce) of can tomato juice.
18. Prepare 3 tbsp of tomato paste.
19. You need 2 tbsp of Worcestershire sauce.
20. You need 1 tsp of sugar.
21. You need of Pan Bottom.
22. It's 1 (6 ounce) of can tomato juice.
23. You need 1/2 cup of liquid drained from canned tomatoes.

My Stuffed Peppers step by step

1. Pre heat oven to 350 degrees.
2. Place rice and water into a small pan with a tight fitting lid and bring to a boil. Once boiling, reduce to low and cook ten minutes. Remove from heat and let sit five minutes covered. Then pour out onto a plate or platter and place in your refrigerator to cool. I used a rice cooker..
3. Cut the tops from the peppers and a small sliver from the bottoms so they sit flat. Remove and discard seeds and membranes. Do not discard tops..
4. You can be fancy and heat a large pot with a steamer basket and a few inches of water and place cut peppers cut side down. Cover, bring to a boil and cook four minutes. Or fill a pot half way woth water and throw your peppers in there and let them boil for few minutes... Then remove with tongs to a pan or casserole dish, cut side up, to cool. The pan or casserole dish should neatly fit the six peppers. Set aside to cool..
5. Take the pepper tops and dice fine..
6. In a medium pan, heat two tablespoons of oil over medium high and add onions and pepper tops and sauté for three minutes. Add garlic and sauté for one more minute. Remove pan from heat and cool to room temperature..
7. In a large bowl, add raw ground beef, drained tomatoes, salt, pepper, Italian seasoning, cloves, cinnamon, Frank's Hot Sauce and 1 tsp sugar. Cheese, cheese, cheese is always a good answer. Add cheese to your mixture..
8. Add cooled rice and cooled onion mixture and mix well to combine.
9. Oil the insides of each pepper with olive oil. Brush up the sides. Divided mixture between the six peppers, let the top heap over..
10. In a small sauce pan, add tomato juice, tomato paste and Worcestershire sauce. Bring to a simmer and cook for about 4-5 minutes until thick like ketchup. Spoon mixture of the tops of each pepper. Add parmesan cheese to the top as well..
11. Mix the reserved ½ cup of tomato water and mix with the can of tomato juice and pour into the bottom of the pan or casserole dish around the peppers..
12. Cover with parchment paper and foil and bake for 60 minutes..
13. Remove, cover and cook for about ten more minutes or until the topping is starting to brown. Use a probe thermometer and if at least 160 degrees pull from oven..
14. Let the peppers rest for a few and serve..