Stuffed Peppers

Difficulty: Easy

Appetizer: Serves 4

Meal: Serves 2

Prep Time: 15 minutes

Cook Time: 40 minutes

Wine Pairing: Pinot Noir or Zinfandel


1 tbsp. Butter
1 Large Clove of Chopped Garlic
1/2 Medium Diced Onion
1 lb. Lean Ground Beef
1 cup Cooked Rice
1 tsp. Salt
Fresh Ground Pepper
16 oz (475 ml) Tomato Sauce
2 Large Bell Peppers Cut in Half
3/4 cup Shredded Mozzarella Cheese


Prep the bell peppers, diced onions, rice, garlic, and mozzarella cheese
Preheat a skillet on medium-high heat
Add 1 tbsp. of butter
Add in the 1 large clove of chopped garlic
Add in the 1/2 medium diced onion
Cook until golden yellow
Add in the 1lb of lean ground beef
Cook the beef well done
Add in the 1 cup of cooked rice
Add 1 tsp. salt
Add some fresh ground pepper
Add in half of the tomato sauce 8 oz
Stir everything well
Remove skillet from stovetop
Preheat oven to 350 °F
Place the bell peppers in a baking pan
Fill each 1/2 of the bell peppers with the beef mixture (its okay to make it heaping at the top)
Add the remaining 8oz of tomato sauce to the top of the bell peppers
Cover baking pan with aluminum foil (shiny side down)
Place baking pan in the oven
Set a timer for 30 minutes
After 30 minutes remove the stuffed bell peppers from the oven
Remove the aluminum foil
Sprinkle generous amounts of the shredded mozzarella cheese on the tops of the bell peppers
Place the stuffed bell peppers back in the oven (this time with no aluminum foil cover)
Set a timer for 10 minutes
Remove the stuffed bell peppers from the oven
Serve hot