Stuffed Peppers Recipe by Oakes Kitchen
Cooking Instructions 50 mins 1 Preheat oven to 350°F. 2 Half or cut the tops off the peppers, clean out the seeds, and submerge in boiling water 3-4 minutes to soften. Rinse under cold water and set aside on a paper towel to drain excess water. 3 Cook the ground beef and onion in a small pot with olive oil until beef is browned and the onions are translucent. Add sauce, cooked rice, and all remaining filling ingredients. Stir and prepare to fill each pepper. 4 Add 2 cups of sauce to the bottom of your baking dish. Arrange your peppers and fill. Top with slices of provolone and drizzle with olive oil. Cover dish and cook for 30 minutes. 5 Uncover and cook additional 15-20 minutes until the peppers are soft and the cheese is lightly browned. 6 Serve and enjoy! 1 Preheat oven to 350°F. 1 Preheat oven to 350°F. 2 Half or cut the tops off the peppers, clean out the seeds, and submerge in boiling water 3-4 minutes to soften. Rinse under cold water and set aside on a paper towel to drain excess water. 2 Half or cut the tops off the peppers, clean out the seeds, and submerge in boiling water 3-4 minutes to soften. Rinse under cold water and set aside on a paper towel to drain excess water. 3 Cook the ground beef and onion in a small pot with olive oil until beef is browned and the onions are translucent. Add sauce, cooked rice, and all remaining filling ingredients. Stir and prepare to fill each pepper. 3 Cook the ground beef and onion in a small pot with olive oil until beef is browned and the onions are translucent. Add sauce, cooked rice, and all remaining filling ingredients. Stir and prepare to fill each pepper. 4 Add 2 cups of sauce to the bottom of your baking dish. Arrange your peppers and fill. Top with slices of provolone and drizzle with olive oil. Cover dish and cook for 30 minutes. 4 Add 2 cups of sauce to the bottom of your baking dish. Arrange your peppers and fill. Top with slices of provolone and drizzle with olive oil. Cover dish and cook for 30 minutes. 5 Uncover and cook additional 15-20 minutes until the peppers are soft and the cheese is lightly browned. 5 Uncover and cook additional 15-20 minutes until the peppers are soft and the cheese is lightly browned. 6 Serve and enjoy! 6 Serve and enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Creamy Garlic Chicken Pasta with Tomato Spinach & Mushrooms Pork Fried Rice Crockpot Taco Soup California Farm Honey Almond Baked Brie CheeseCake Dessert Idly fry Creamy Garlic Chicken Pasta with Tomato Spinach & Mushrooms Pork Fried Rice Crockpot Taco Soup California Farm Honey Almond Baked Brie CheeseCake Dessert Idly fry Watermelon Juice Sweet pudla Crushed New Potatoes: Creamy Garlic Chicken Pasta with Tomato Spinach & Mushrooms Carrot Banana Cake Perfect white rice Fish fingers and chips Veggie wellington Singhare Ke Aate Ki Sukadi (Gluten-free & Falahari) Kokani Wade without Bhajani Watermelon Juice Sweet pudla Crushed New Potatoes: Creamy Garlic Chicken Pasta with Tomato Spinach & Mushrooms Carrot Banana Cake Perfect white rice Fish fingers and chips Veggie wellington Singhare Ke Aate Ki Sukadi (Gluten-free & Falahari) Kokani Wade without Bhajani