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Stuffed Bell Peppers w/ Sauce
Stuffed Bell Peppers w/ Sauce

Before you jump to Stuffed Bell Peppers w/ Sauce recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Be smart when you do your grocery shopping. If you make smart decisions when you are buying your groceries, you will be eating better meals by default. Think for a second: you don’t want to go to a chaotic grocery store or sit in a long line at the drive thru at the end of your day. You’re going to go home and make what you have on hand. Fill your cabinets with nutritious foods. This way—even if you decide on something a bit greasy or not as good for you as it could be, you’re still selecting foods that are better for you than you would get at the local diner or fast food drive through window.

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We hope you got benefit from reading it, now let’s go back to stuffed bell peppers w/ sauce recipe. You can cook stuffed bell peppers w/ sauce using 17 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to prepare Stuffed Bell Peppers w/ Sauce:
  1. You need The sauce …
  2. You need 2-3 tbs. olive oil
  3. Take 1/2 large yellow onion, roughly chopped
  4. Take 1 jalapeno pepper, sliced thin
  5. You need 1 can (14.5 oz.) diced tomatoes, drained
  6. Use 1 cup brown gravy, ready-made
  7. Provide 1/3 cup light brown sugar
  8. Prepare 1/4 cup red wine vinegar
  9. Provide Dash salt, pepper, paprika, and dried thyme, & coriander
  10. Prepare 1/4 cup fresh cilantro, finely chopped
  11. Provide 1.25 lbs. ground beef
  12. Provide 1/2 large yellow onion, finely chopped
  13. Take 1 large egg, lightly beaten
  14. Take 1/3 cup plain dried breadcrumbs
  15. Prepare 1/2 cup “cooked” white rice
  16. You need Dash salt, pepper, paprika, garlic powder, and dried thyme
  17. Prepare 4 large bell peppers, seeded, and white ribs, stems removed
Steps to make Stuffed Bell Peppers w/ Sauce:
  1. Heat olive oil in a small saucepan, add the onions and jalapeno pepper. Cook over medium heat for 4 minutes until translucent. Add the tomatoes, brown gravy, brown sugar, vinegar, spices and fresh herb.
  2. Bring to a slight boil, then lower the heat and simmer uncovered for 20 minutes. Stir occasionally and set aside.
  3. Prepare the 1/2 cup of cooked rice in a small saucepan and set aside to cool. In a large pot, fill it about 2” with water and bring to a light boil.
  4. With a paring knife, cut the tops of the peppers. [Save the tops] Lightly trim the bottom of the peppers so that they stand straight and even. Scoop out the seeds and white ribs with a spoon. Lightly puncture a small whole in the bottoms from the inside.
  5. Place the peppers in the boiling water, reduce the heat, and cover with a lid. Steam them for 5 minutes. Remove the pot from the stove, drain the water, and run the peppers under cold water. Remove the peppers from the pot and place upside down to dry and cool.
  6. Heat oven to 350˚.
  7. In a large bowl, combine the ground beef, egg, onions, breadcrumbs, cooked rice, and spices. Add 1/3 cup of the sauce to the mixture and mix lightly with your hands.
  8. With a large spoon, fill the peppers with the meat mixture. Place the cut bell pepper “lids” on top of each to cover.
  9. Pour half the sauce mixture into a small or medium casserole dish. Place the peppers neatly into the dish and cover with the remaining sauce.
  10. Place the casserole dish into the heated oven and bake for 40 minutes. Remove the dish from oven and allow it to cool for 10 minutes. Serve the peppers in a bed of mashed potatoes, top them with the sauce and chopped cilantro.

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