Flavorful Stuffed Cubanelle Peppers

Ingredients 0/16

Step 1

Bring water and rice to a boil in a saucepan over high heat. Once it boils, turn the heat down to medium-low, cover, and let it simmer gently until the rice is tender, which should take about 20 to 25 minutes.

Step 2

While the rice is cooking, heat some olive oil in a large skillet over medium-high heat. Add the ground sirloin and cook it until it’s nicely browned and no longer pink, about 5 minutes. Drain any extra fat, then stir in one can of tomato sauce, chopped green onions, garlic salt, kosher salt, and pepper. Let everything cook together for 5 to 10 minutes so the flavors meld.

Step 3

Once the rice is ready, mix it into the meat sauce.

Step 4

Preheat your oven to 350°F (175°C). Cut the Cubanelle peppers in half and stuff them generously with the rice and meat mixture, shaping the tops so they look nice and full. Arrange the stuffed peppers in a 9x13-inch baking dish.

Step 5

In a small bowl, combine the remaining can of tomato sauce with brown sugar, parsley, basil, and oregano. Spoon this sauce evenly over the peppers in the dish.

Step 6

Bake the peppers in the oven for about an hour, until they’re heated through and just starting to brown on top. Right before serving, sprinkle mozzarella cheese over them so it melts and gets nice and gooey.