Peppers
Vegetable
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Description
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Washing/Storing
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General Use
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Peppers
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Peppers have a thick, glossy skin. They can be a wide range of colors (even black!). Inside there is a spongy inner cavity that houses its bitter seeds. |
Store in the fridge in the crisper compartment. Don't bother with plastic wrap, they keep well without it. |
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What else is in your bag? Back to this week's harvest guide!
Stuffed bell peppers
Ingredients
- 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
- 4 medium red bell peppers
- 3/4 pound ground sirloin
- 1 cup chopped onion
- 1/2 cup chopped fresh parsley
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/8 teaspoon ground allspice
- 2 cups bottled tomato-and-basil pasta sauce (such as Classico), divided
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/2 cup dry red wine
- Cooking spray
Preheat oven to 450°.
Cook rice according to package directions, omitting salt and fat. Set aside.
While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool.
Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.
While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.
Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.
Bake at 450° for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops.
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