I think this dish was a staple in many homes in the 60′s and 70′s. It’s kind of a classic in the ranks of those huge Campbell soup-based casseroles my mom would make during the week. This has been updated and trimmed down and is a great example of a naturally GFCF dinner. Serve this alongside a simple green salad, Broccoli Salad, or a refreshing Cucumber Salad and dinner is done.
Hint: You can throw this together on the weekend when you may have a bit more time, and set it in the fridge for a day or two until you’re ready to cook. Same for the Broccoli and Cucumber salads.
Prep time: 30 minutes
Total time: 1 hour 30 minutes
Yield: Dinner for 4 with leftovers
Special equipment: Dutch oven optional
6 large red or green bell peppers or a mix of both
2 T olive oil
2 stalks celery
2 c. chopped yellow onion (1 large onion)
3 cloves garlic
1 1/2 lbs. ground beef or turkey, cooked and drained
2/3 c. cooked white basmati rice (use the Herbed Rice recipe without adding the herbs and you’ll have leftovers)
1 T Hungarian paprika
1 1/4 tsp. salt
1/2 tsp. ground pepper
2 1/2 c. canned tomato sauce
- If using the oven to cook, preheat oven to 350 degrees.
- Cut off top 1/2 inch of peppers. Discard stems and seeds. Chop the tops and set aside.
- Heat oil in dutch oven (or skillet) over medium heat. Add onions, celery and peppers. Saute for 5 minutes. Add garlic and saute a moment longer and transfer entire mixture to large bowl.
- Brown ground beef in dutch oven (or skillet) until cooked through. Drain fat and transfer to bowl with onion mixture. Add rice, 1/2 c. tomato sauce, paprika, salt and pepper and mix thoroughly.
- Pour 1 1/2 c. tomato sauce into bottom or dutch oven (or roasting pan).
- With large spoon, stuff mixture into pepper cavities. Arrange in Dutch oven (or roasting pan) and spoon a tablespoonful of tomato sauce atop each stuffed pepper.
- If using a dutch oven, cover, bring to a boil then reduce to a simmer, covered for 15 minutes. Open pot and ad 1/2 – 1 c. water, if necessary, to keep sauce from thickening and burning. Cover for another 30 minutes.
- If using a roasting pan, cover peppers with foil and place in oven for 30 minutes. Remove foil and bake for another 20–30 minutes uncovered until peppers are tender.