Lent Recipe: Stuffed Peppers
This recipe is familiar and perfect for these cold February days. It's fun to put together -- all you Community Groups with kiddos should have them join in on this one! You will need one pepper for every two people in your CG, so you might have to adjust the recipe depending on how close you are to multiplying :)
Serves 12-16 people
6-8 red bell peppers
1.5-2 pounds of ground pork or beef (really any ground meat will do)
1 large onion, chopped
5 garlic cloves, minced
2 Tbsp olive oil
3 cups cooked rice (brown, white, whatever you like)
1 29-oz cans of tomato sauce
2 cups parmesan or mozzarella cheese (whichever your Valentine's heart decides)
1 bunch of basil
Preheat oven to 400 degrees. Cut peppers in half lengthwise and remove the ribs and seeds. Set aside.
In a skillet over medium heat, add olive oil and chopped onion, sauteing until soft – about 5 minutes. Stir in 2 minced garlic cloves and cook for 1 minute. Season ground meat with salt and pepper and add it to the skillet to brown. Allow meat to cook completely – it should take about 10-12 minutes to brown. Stir occasionally.
Stir cooked rice and 1 cup of parmesan cheese into meat mixture. Add about 1 cup of tomato sauce in, mixing all together evenly. Turn off heat. Divide the mixture evenly between the peppers, stuffing them to the top. Top peppers with remaining parmesan cheese and place stuffed peppers in a baking dish. Bake for about 20 minutes, then cover dish with foil and bake for 10 more. Serve with chopped basil and enjoy together!
Be sure to catch our weekly Lent Devotional on the RHC app.
Photos by Rachel Lyn Photography
Styling by Rowena Day