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ground beef. 1 1/2 c. cooked white or brown rice. 1 (14.5-oz.) can diced tomatoes. 1 1/2 tsp. dried oregano. Kosher salt. Freshly ground black pepper. 6. bell peppers, tops and cores removed. 1 c ...
Place the bottoms of the peppers in a microwave-safe bowl and add 1⁄2 cup water. Cover and microwave until starting to soften, 5 to 7 minutes. Drain and arrange upright in a baking dish.
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice in the skillet.
Stuffed peppers in American cuisine is a dish where bell peppers (often the green, yellow, orange, and red varieties) are typically filled with a stuffing such as ground beef, mixed with bread crumbs or cooked rice, eggs, herbs, and spices (especially paprika and parsley) and cheese. [8]
lean ground beef. Kosher salt. Freshly ground black pepper. 1 (14.5-oz.) can diced fire-roasted tomatoes. 1 tbsp. Italian seasoning. 1 tsp. Worcestershire sauce. 1 1/2 c. cooked white or brown rice. 6
In the cuisine of the Crimean Tatars, dolma refers to peppers stuffed with minced lamb or beef, rice, onion, salt, pepper. Carrots, greens, tomato paste, and spices can be added to the filling. When grape leaves are stuffed with the same filling, however, they are called sarma. [18]
9 ounces ground beef. 9 ounces ground pork. 2 onions. 2 carrots. 2 cloves garlic. 1 pound mixed mushrooms. 2/3 cup tomato paste. ... Bolognese Stuffed Peppers. Ingredients. 4 peppers.
Rocoto relleno Rocotos or Capsicum pubescens Rocoto relleno (variant). Rocoto relleno is the Peruvian variety of stuffed peppers, a dish popular in the city of Arequipa, a city in the Andes mountains located in the southern parts of Peru which is famous for its take on dishes derived originally from Spain.