- 2 (15 ounce) cans tomato sauce
- 1 (1.3 ounce) envelope sloppy joe seasoning
- 5 red bell peppers, tops removed and set aside and seeds removed
- 2 teaspoons olive oil
- 3 cloves garlic, finely chopped
- 1 pound ground beef
- 1/2 cup beef broth
- 1/2 cup instant rice
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 cup shredded Parmesan cheese
- salt and ground black pepper to taste
- 1/2 cup shredded Parmesan cheese
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix tomato sauce and sloppy joe seasoning together in a bowl.
- Finely chop the usable 'meat' from the removed tops of each red bell pepper. Heat olive oil in a skillet over medium heat; cook and stir red pepper pieces and garlic until fragrant, 1 to 2 minutes.
- Cook and stir ground beef and 1/2 cup beef broth into the red pepper-garlic mixture until ground beef crumbles are browned, 8 to 10 minutes. Drain off excess fat from the cooked ground beef. Add instant rice, 1/2 cup beef broth, and Worcestershire sauce; stir to combine. Simmer until the rice becomes tender and absorbs most of the liquid, about 10 minutes. Add about 1/2 cup of the tomato sauce mixture, 1/2 cup Parmesan cheese, salt, and black pepper to the beef mixture; stir to combine.
- Ladle about half the remaining tomato sauce mixture into the bottom of the prepared baking dish. Stuff each of the red bell peppers with ground beef mixture; arrange in the baking dish. Ladle the remaining tomato sauce mixture over each bell pepper. Cover the baking dish with aluminum foil.
- Bake in the preheated oven until filling is cooked through, about 25 minutes. Sprinkle remaining 1/2 cup Parmesan cheese over the peppers. Bake until cheese is melted and bubbling, about 10 more minutes.
04/19/2018
recipepes.com
Mom's Sloppy Joe Stuffed Peppers, recipe
PT15M
PT1H
5
455 calories
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