Ingredients
- 4 green bell peppers, tops and seeds removed
- 1 1/2 pounds lean ground beef
- 1 cup cooked white rice
- 1 egg, lightly beaten
- 1/4 cup finely chopped onion
- 1/2 cup Italian-style bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
- 1 (28 ounce) can tomato sauce
- 1/4 cup white vinegar
- 2 tablespoons grated Parmesan cheese
Directions
Bring a large pot of water to a boil.
Cook the peppers in boiling water until softened, 4 to 5 minutes.
Remove peppers from boiling water and rinse with cold water; set peppers aside to drain.
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Mix together ground beef, cooked white rice, lightly beaten egg, finely chopped onion, Italian-style bread crumbs, salt, black pepper, garlic powder, and 1/4 cup grated Parmesan cheese in a large bowl until evenly mixed.
Preheat oven to 350 degrees F (175 degrees C).
Divide beef and rice mixture among peppers; stuff each pepper with beef and rice mixture.
Place peppers open side up in a 9×13-inch baking dish or shallow roasting pan.
Combine tomato sauce and white vinegar in a bowl.
Pour tomato mixture over stuffed peppers.
Top with 2 tablespoons grated Parmesan cheese.
Bake in the preheated oven until heated through, basting the peppers two or three times while baking, about 80 minutes.