Things You'll Need:
- 2 cups rice
- 4 to 6 bell peppers in color of choice
- 1 jar of traditional tomato sauce or 2 1/2 cups of your own sauce
- 2 1/2 cups of water for sauce & 2 cups of water for rice
- a baking dish
- foil
- 5 cloves minced garlic
- 1 small diced onion
- olive oil to saute with & olive oil for rice
- saute pan
- rice pot
- garlic powder
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Step 1
Let us make some rice... this is probably going to be different then the way you would normally do it!
In a rice pot, over high heat, drizzle in enough oil to coat the bottom of the pot. Now, pour in the rice. Here is where you would sprinkle on the salt, but we are going to use garlic powder instead (just sprinkle it on as if it were salt). Now stir everything around to evenly coat the rice in oil & garlic powder.
When rice becomes glossy & translucent, pour in the two cups of water & stir it around! Now, let the water cook out... Instead of letting the water boil down to the level of the rice, we are going to let it cook out until we don't see it anymore! At that point, reduce the heat, stir one last time & cover the pot for fifteen minutes. Then, turn the heat off & let it sit until we are ready for it!
The point here is to make the rice a little hard & under cooked, as it will continue to cook inside the peppers later! -
Step 2
Now it is time for some prep work!
Carefully slice the tops off of each pepper. Remove the seeds from both the top & bottom half of the pepper & then rinse clean. Set both the top & bottom of the peppers aside & don't discard the tops (you will need them later).
In the baking dish, pour in the sauce & the water & mix around! Set this aside as well!
Turn the oven on to 325 degrees Fahrenheit & then we can continue on with this recipe! -
Step 3
Just because the rice is made, does not mean we are done with it! So, in a saute pan, over medium heat, sweat the onions & garlic in just enough oil to lightly coat everything.
Once done, remove from heat & stir in to the rice!
Now that the rice mix is done, carefully spoon it into the peppers, being sure to not over stuff them (as the rice will expand as it continues to cook). Replace the top of the pepper & sit in the baking dish with sauce. Continue stuffing all of the peppers this way & when all peppers are stuffed, cover with foil & bake for two hours! -
Step 4
Let peppers stand for five minutes, uncovered, before serving! Serve with sauce ladled on top of the pepper!
