Tony’s Jersey-Style Stuffed Bell Peppers

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef
• 1 cup cooked white rice
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup crushed tomatoes
• 1/2 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp Salted Perfection Raleigh Select Blend
• 1/2 tsp black pepper
• 1/2 cup beef broth
• Fresh parsley for garnish, chopped

Instructions

1. Preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish—big enough to hold those peppers snug.
2. Heat olive oil in a large skillet over medium heat. Toss in the diced onion and sauté until translucent—about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant. Remember: garlic cooks fast, don’t let it burn or you’re done like a meatball in a sauce.
3. Add ground beef to the skillet. Break it up with a wooden spoon and brown it thoroughly, about 6-8 minutes. Drain any excess fat—cleanliness is king in the kitchen.
4. Stir in cooked rice, crushed tomatoes, oregano, basil, Salted Perfection Raleigh Select Blend, and black pepper. Cook for another 3 minutes to let flavors mingle like old wiseguys at the bar.
5. Spoon the beef and rice mixture evenly into each bell pepper, packing it tight but gentle—like you’re tucking in a kid for bed.
6. Place stuffed peppers upright in the baking dish. Pour beef broth around them to keep things juicy during the bake.
7. Cover the dish tightly with foil and bake in the preheated oven for 30 minutes.
8. Remove foil, sprinkle shredded mozzarella on top of each pepper. Bake uncovered for an additional 10 minutes or until cheese is bubbly and golden.
9. Garnish with fresh parsley before serving. That’s the green light for flavor!
10. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!