Stuffed Cubanelle Peppers

Succulent Cubanelle peppers stuffed with a seasoned mixture of tomato sauce, ground sirloin, rice, and cheese are a memorable main dish.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 2 hr 5 mins
• Calories: 557 Calories

Ingredients

• 1 cup water
• 1 teaspoon garlic salt
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 2 green onions, chopped
• 1 tablespoon packed brown sugar
• 1 teaspoon cracked black pepper
• 1 teaspoon kosher salt
• 3 tablespoons extra-virgin olive oil
• 1 pound lean ground sirloin
• 1 (14 ounce) can tomato sauce
• 2 (14 ounce) cans tomato sauce, divided
• 0.5 teaspoon dried oregano
• 0.75 cup shredded mozzarella cheese
• 0.5 cup white rice
• 4 Cubanelle peppers, halved lengthwise and seeded

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.

Step 3

Heat olive oil in a large skillet over medium-high heat. Stir in ground sirloin; cook until it begins to brown, and is no longer pink, about 5 minutes. Drain any excess fat. Stir in 1 can tomato sauce, green onions, garlic salt, kosher salt, and pepper; cook until flavors combine, 5 to 10 minutes.

Step 4

Mix rice into ground sirloin mixture.

Step 5

Stuff Cubanelle pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13-inch baking dish.

Step 6

Stir remaining can of tomato sauce, brown sugar, parsley, basil, and oregano together in a bowl. Spoon tomato sauce over peppers in the baking dish.

Step 7

Bake in the preheated oven until peppers are hot and beginning to brown, about 1 hour. Sprinkle mozzarella cheese on top.