Weekday dinners are often hectic at my house so I often prepare a few meals on Sunday afternoon so I can have some tasty meals to pop in the oven during the week. Here is one tasty recipe to prepare the night before and serve with a healthy salad.
Stuffed Bell Pepper
6 bell peppers (red or green)
1 8oz can tomato sauce
1 14.5oz can petit diced tomatoes
1/2 sweet or Vidalia onion, thinly sliced
1/2 cup beef broth
salt and pepper to taste
1 1/2 lbs. grass fed ground beef
1 1/2 cups cooked rice (either white or brown) (a good use for leftover rice)
1/2 cup shredded Parmigiano-Reggiano cheese
1/4 cup chopped fresh flat leaf parsley
4 cloves minced garlic
Preheat oven to 375 degrees
Slice the tops from the peppers, carve out core, remove all seeds. Cut out the stems and reserve tops. Slice a thin piece off the bottoms if needed so they sit upright. Pour tomato sauce and diced tomatoes mixture into a 9 /13 baking dish reserving 1/2 cup for meat mixture. Add sliced onion and beef broth.
Combine raw ground beef, cooked rice, shredded cheese, chopped parsley, minced garlic, salt and pepper to taste. Mix thoroughly, then lightly stuff peppers with the mixture. place in prepared baking dish. Drizzle the reserved tomato sauce mixture on top of each. Put reserved tops on each. Place a loose cover of parchment first, then an additional cover of foil over entire dish.
Bake in preheated oven for 1 hour. Remove foil and parchment, then continue to bake uncovered until meat filling is fully cooked and peppers are tender. (About 30 minutes more) To serve, drizzle pan juices on each and garnish with a sprig of flat leaf parsley.