Stuffed Peppers
Step back in time with savory and satisfying stuffed peppers - there's no school like the old school! This is an elegant dinner that takes moments to prepare.
Preparation time: 15 minutes
Cook time: 60 minutes
Kashrut Type: Meat
Difficulty Level: Easy-Medium
Ingredients
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2 tablespoons extra virgin olive oil
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1 pound ground beef
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2 teaspoons (fish free) Worcestershire sauce
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½ teaspoon garlic powder
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¼ teaspoon chili powder
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2 tablespoons dried minced onion flakes
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1 tablespoon dried parsley flakes
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½ teaspoon freshly cracked black pepper
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1 cup quick-cooking rice, prepared according to package directions
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3½ cups prepared marinara sauce
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5 large red or green bell peppers, seeded, veins removed, tops cut off and discarded
Preparation
1. Preheat oven to 350 °F.
2. Heat oil in a large skillet over medium-high heat and sauté ground beef for 3 to 4 minutes, until it loses most of its pinkness. Pour off fat.
3. Add Worcestershire sauce, garlic and 
chili powders, onion flakes, parsley and black pepper and cook for 1 to 2 minutes, stirring continuously.
4. Mix in cooked rice and 2 cups of the marinara sauce until well combined.
Lightly stuff each pepper with beef and rice mixture and stand stuffed peppers upright in an ungreased 9 x 13-inch pan. Peppers should be standing upright and close together.
5. Pour remaining 1½ cups marinara sauce over the top
and around the peppers.
6. Bake, uncovered, for 1 hour to 1 ½ hours, until peppers are soft. Spoon any remaining sauce from the pan over peppers before serving.
TIPS
You can create a more colorful platter by using a combination of green, red, yellow and orange peppers.
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