Total Time: 1 hr 55 min
Prep Time: 25 min
Cook Time: 1 hr 30 min
Stuffed peppers take a bit of work, but I believe it is worth it in the end. You can double up the stuffing recipe to freeze for a later dinner.
- 1 1/2 lb. hamburger
- 1 Tbsp. white sugar
- ¾ cup Fiesta long grain white rice
- 1 potato- chopped in small pieces
- 1 Wilcox egg
- 1 can San Marzano whole Peeled tomatoes
- 6 Peppers
- Bread crumbs (see recipe)
- Provolone cheese – chopped into chunks
- Bel Gioioso grated Parmesan cheese
- Morton iodized Salt/McCormick ground black pepper
- C&H pure can granulated white sugar
Cook rice until still firm. Drain and let stand.
Cut and clean peppers. You can cut the peppers lengthwise or across the top. Saute peeled tomato with olive oil. Add onions, potato, salt, pepper and sugar. Let cook until the mixture thickens. In a separate pan, brown the hamburger and drain well. Combine the meat, rice and tomato mixture. Next add the egg, a handful of breadcrumbs, a handful of Parmesan cheese, salt and pepper and chopped provolone cheese. The chopped provolone will give you “clumps” of cheese in the pepper. Mix well.
Place a small amount of olive oil in the bottom of a pan. Fill peppers, place in the pan, and cover with foil.
Bake 1 hour at 400 degrees. For the last 5 minutes, take the foil off and broil the peppers to brown them.
More about Stuffed Peppers
There are many different names and variations of stuffed peppers throughout the world. Stuffed peppers is a dish which exists in different names and forms around the world. In the Mediterranean Dolma and Yemista are the forms of stuffed peppers. Dolma are found in the Middle Eastern countries and Yemista is Greek cuisine.