A delightful twist on the classic stuffed peppers, featuring a flavorful meat filling and a rich tomato glaze.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the ground beef, cooked rice, dry mustard, black pepper, lemon pepper, parsley, chopped onion, and minced garlic. Mix until well blended.
Using your hands to mix ensures all ingredients are evenly distributed.
Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them under cold water.
Cutting the peppers evenly helps them cook uniformly.
Stuff each bell pepper with the meat mixture, pressing it down gently to fill completely.
Avoid overpacking the peppers to prevent splitting during cooking.
Place the stuffed peppers upright in a baking dish. In a separate bowl, mix the tomato sauce, ketchup, and red pepper flakes. Pour this sauce over the peppers.
Adding a bit of water to the sauce can prevent it from drying out during baking.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes to allow the tops to brown slightly.
Baking covered initially helps retain moisture.
Remove from the oven and let cool slightly before serving. Enjoy your stuffed peppers with a side of your choice.
Garnish with fresh parsley for a touch of color and flavor.
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