There is something about stuffed peppers made in a dutch oven that is beyond compare. Baked and braised, these 'broasted' bundles come out tender, juicy and loaded with flavor. Nothing too fancy and very easy to prepare, this classic recipe from Mr. Food tastes like it came right out of your grandmother's kitchen. In my 10 inch deep oven the peppers cooked for a total of 50 minutes with 10 coals in a ring around the bottom, 14 placed around the outside of the lid with 6 briquettes placed evenly in the center. Halfway through cooking time baste them with the remaining tomato sauce or finish them off with a topping of your favorite shredded cheese right before you take them off the coals.
Summer Stuffed Peppers
1 29 oz can tomato sauce
1 cup water
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 lb ground beef
1 cup uncooked instant rice (Minute Rice)
1 small onion, chopped
6 bell peppers, washed, tops removed and seeded
Lightly oil or spray dutch oven.
In a medium bowl, combine tomato sauce, water, garlic powder, salt and pepper; mix well.
Remove 1 cup of mixture to a large bowl and add to it ground beef, rice and onion; mix well.
Stuff each bell pepper with an equal amount of the meat mixture.
Place 2 cups tomato sauce in prepared dutch oven, place peppers upright in sauce.
Spoon half of remaining sauce over peppers.
Bake at 350 degrees for 50-55 minutes, spooning remaining sauce over peppers halfway through cooking time.
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Spoon 2 cups of sauce into dutch oven before adding peppers sauce over peppers halfway through cooking time  |
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