Prep Time::30 mins
Cook Time:: 1 hr 30 mins
Total Time:: 2 hrs
Servings::4
Ingredients
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4 medium green bell peppers, tops and seeds removed
1 (28 ounce) can tomato sauce
¼ cup white vinegar
1 ½ pounds lean ground beef
1 cup leftover cooked white rice
½ cup Italian-style bread crumbs
6 tablespoons grated Parmesan cheese
¼ cup finely chopped onion
1 large egg, lightly beaten
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
Directions
Gather all ingredients. Bring a large pot of water to a boil.
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Add peppers and boil until softened, 4 to 5 minutes. Transfer peppers to a colander and run under cold water to cool.
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Mix ground beef, cooked rice, bread crumbs, 4 tablespoons Parmesan, onion, egg, garlic powder, salt, and pepper together in a large bowl until well combined.
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Preheat the oven to 350 degrees F (175 degrees C). Spoon beef mixture into peppers.
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Place peppers into a baking dish with the stuffing facing up.
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Stir tomato sauce and vinegar together in a bowl. Pour tomato sauce mixture over peppers.
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Sprinkle remaining 2 tablespoons Parmesan over top.
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Bake in the preheated oven, basting peppers with sauce several times, until beef filling is no longer pink in the center, about 1 hour 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Dotdash Meredith Food Studios