This used to be a staple when my children were young. They loved getting their own “container” of food. The colorful peppers make dinner look so inviting. Try out different sauces when recreating old standards. Take a twist on the classic stuffed peppers by using Hoisin sauce as the binding liquid.
Stuffed Bell Peppers with a Twist
Ingredients
- 6 bell peppers (use a variety of colors)
- 1 lb. organic ground beef
- 1 cup cooked rice, white or brown
- 1 white onion, chopped
- ½ cup freshly shredded Parmigiano-Reggiano cheese
- 2 cups gluten-free Hoisin sauce
- 2 cloves garlic, minced
- ¼ cup parsley
- ¼ cup basil
- Sea salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- Slice the top ½ inch from the tops of peppers and cut out the stems from the tops.
- Cut the core from the inside of the peppers and strip away any seeds.
- Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright.
- Poke about 4 tiny holes in the bottoms to let juices drain out.
- Coat the bottom of a baking dish with extra virgin olive oil.
- Combine ground beef, cooked rice, cheese, parsley, garlic, salt, and pepper in a large mixing bowl.
- Add 1½ cups of Hoisin sauce to the meat mixture.
- Place bell peppers upright in the dish.
- Lightly stuff peppers with meat mixture.
- Spread remaining Hoisin sauce on top of each portion of stuffing.
- Cover loosely with foil on top of peppers and tightly around dish.
- Bake in preheated oven for 1 hour.
- Remove foil and continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes.
- Sprinkle each pepper with additional cheese.
Sometimes I use a mixture of ground beef and ground pork but you can use any ground meat in this recipe.
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