Stuffed Bell Peppers

When Corrie (my sister in law) came to visit for my graduation she was wonderful and cooked a bunch of meals for us! She was showing me a bit of what she was doing and how things worked, which actually is part of what got me ready to start my cooking experiments! Anyways, one of the dishes she made was this stuffed bell pepper recipe, which was absolutely delicious! So she sent me the recipe and allowed me to share it on here and hopefully I will make her proud! :) It really did not require that many ingredients and was a relatively cheaper meal to make!

Stuffed Bell Peppers

Ingredients
6 large green bell peppers
¼ cup olive oil
½ cup chopped onion
3/4 lb ground beef
¾ cup grated parmesan cheese
2 cups cooked rice
3 tbsp chopped parsley
Salt and pepper to taste
3 tbsp red wine (optional – I did not use this)
¾ cups tomato sauce (Recipe provided below)

Method:

Preheat the oven to 350 degrees
Trim the stems and remove the seeds from the peppers and rinse
In a skillet heat oil and add onion and sauté until onions are transparent
Add the meat and stir until it is fully cooked (not red at all)
Stir in the remaining ingredients except the tomato sauce and let it cool
Stuff the peppers with the cooled mix and place on a greased baking dish
Pour the tomato sauce around and on the peppers
Bake until peppers are tender (30-40 minutes)
Baste occasionally with the sauce

The sauce recipe I used is actually the same from the  Pesto Stuffed Pasta Shells, but I will post it again so it's just in the same place as this recipe. 

Herbed Tomato Sauce
Ingredients:
1 teaspoon olive oil
1 cup chopped onion
1 large clove garlic, minced
1/2 cup chopped fresh basil (yum!)
1 tablespoon chopped fresh oregano
1/2 teaspoon fennel seeds, crushed
1 (14.5 oz) can no salt added whole tomatoes, undrained and chopped
1/2 cup water
1 tablespoon no salt added tomato paste
1/8 teaspoon salt
1/8 teaspoon pepper

Method:
Heat olive oil in a medium saucepan over medium-high heat until hot. Add onion and garlic; cook, stirring constantly, 4 minutes or until tender. Add basil, oregano, and fennel seeds; cook, stirring constantly, 1 minute. Add tomatoes, and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Serve with pasta. Yield: 2 1/4 cups

Nutrition per tablespoon:
Calories: 5     Carbs: 0.9 g     Cholesterol: 0 mg     Fat: 0.1 g (Saturated fat: 0g)     Protein: 0.2 g    Sodium: 10mg

Here are the peppers before I put them in the oven. I also put tomato sauce on top of each one but I wanted to show what the filling looked like!

And here is the final product! I didn't actually take a picture of how I served them because everyone was just so hungry. But let me tell you, this recipe is wonderful! I highly recommend it to anyone!! It was easy to make, and delicious to eat, I will definitely be making this one again, it's a crowd pleaser! So thank you Corrie for this tasty recipe and I can't wait to try some of your others!