The other day, I found these cool looking peppers at the market. They are called Flame Peppers. They taste exactly like yellow or orange or red bell peppers (i.e. not spicy), but they look rather neat with the stripes and all. I was curious as to whether they would hold their color once cooked (you know how some veg changes color dramatically once heated). Anyway, had to give them a good and why not use one of my staple, go-to recipes of Stuffed Peppers. Yum.
FYI, obviously you can do this recipe with “plain ole” bell peppers, though in general, I would avoid green as they can be bitter. Stick with the red-yellow-orange type.
Ingredients
4 bell peppers (I used flame bell peppers, but you can easily use any color, though green can be bitter)
1 pound ground beef
1/2 cup onion, finely chopped
1 tablespoon garlic, minced
1 egg, whisked
1/2 cup panko breadcrumbs
1 tablespoon parmesan cheese
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon red pepper flakes
1/2 teaspoon oregano
1/4 teaspoon parsley
for the tomato sauce topping
1 cup jarred tomato sauce
1/4 cup water
1 tablespoon brown sugar
1 tablespoon vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Preheat oven 350F. Lightly spray baking pan with cooking spray.
Cut off tops of peppers and remove core and ribs. Briefly, and lightly, hand mix ground beef mixture, adding onion, garlic, egg, panko, parmesan, salt and spices. With a long spoon, stuff each pepper with meat mixture. Mix ingredients of tomato sauce and spices. Place 2 tablespoons of tomato sauce in baking pan covering bottom. (This will be a small amount of covering). Add meat stuffed peppers to dish. Drizzle tomato sauce over top of stuffed peppers.
Bake for 35-40 minutes. Let rest for 5-10 minutes after removing from oven. Serve with pasta or rice. When serving, dish out tomato “gravy” to top of each pepper.
