So the family and I made some stuffed peppers. We were sick that day so ingredients were limited (this time around) to what was at home- 90/10 grass fed beef, rice, parsley and red onion. Botticelli tomato sauce, water, olive oil, and canned diced tomatoes. Normally there would be more peppers in the pan so they don't fall over and usually I put worcestershire sauce, whole eggs and Parmesan cheese in the meat mix so this batch was outlier but still tasty none the less. Salt and black pepper of course for anyone making this at home.
Cover with foil and cook covered for 1 hour at 425*F, then uncover and cook another hour at 425*F. The peppers look over done on the tops, but this is to make sure the meat is cooked all the way through in the large amount of tomato sauce present. I love, love tomato sauce over everything as much as I love the stuffed pepper hence the large quantity of it.
Cover with foil and cook covered for 1 hour at 425*F, then uncover and cook another hour at 425*F. The peppers look over done on the tops, but this is to make sure the meat is cooked all the way through in the large amount of tomato sauce present. I love, love tomato sauce over everything as much as I love the stuffed pepper hence the large quantity of it.
