My mom's stuffed peppers are pure comfort food! I love her vegetable soup, too! Thanks Mom! Happy Mother's Day!
Assemble your ingredients and then clean the bell peppers. They will go into a glass casserole in a thin layer of water. Place them in a 350 oven until they soften up. Remove from the oven and drain and pat dry before stuffing.
1 1/2 lb. ground beef
1 C cooked and cooled rice
1/2 yellow onion, diced fine (1 TBSP butter)
1 can tomato sauce
1/2 C Italian bread crumbs
-Sea salt and black pepper to taste
-Extra tomato sauce, ketchup, leftover marinara with brown sugar for topping
-garlic salt for final sprinkle on top
Mix the ground beef, rice and onion (that's been microwaved for 1 minute with a TBSP butter in a glass micro proof measuring cup),salt and pepper in a mixing bowl. Place 1/3 of the mixture in a separate bowl and add the Italian bread crumbs (and a little extra rice if needed).
Roll the mixture with the crumbs into meatballs (sprinkle with a little garlic salt) and brown on a greased cookie sheet at 400 degrees. Stuff peppers with the first bowl of filling. Top with your choice of topping. Mine was leftover marinara mixed with a little brown sugar. Sprinkle with a little garlic salt. Bake in same glass casserole for 25-30 minutes at 400 degrees.