Saucy Stuffed Peppers

Recipe View Prepare the Peppers: Wash the bell peppers thoroughly. Carefully make a circular incision around the stem to remove it. Remove all seeds and membranes; rinse the inside of each pepper. Discard the seeds and stems; set the prepared peppers aside. (Prep time: 15 minutes)

Recipe View Sauté the Aromatics: In a large skillet, melt the butter over medium heat. Add the diced yellow onion and sauté until translucent, about 3 to 4 minutes. Transfer the sautéed onion to a large mixing bowl. (Cook time: 4 minutes)

Recipe View Prepare the Filling: In the bowl with the sautéed onions, add the ground beef. Season generously with salt and pepper to taste. Gradually pour in the uncooked white rice while mixing by hand, ensuring it is thoroughly combined with the meat and onions. (Prep time: 10 minutes)

Recipe View Stuff the Peppers: Carefully stuff each bell pepper with the meat and rice mixture, packing it in firmly but not too tightly, leaving a little room for the rice to expand during cooking.

Recipe View Simmer in Tomato: Coat the bottom of one or two large, heavy-bottomed pots with a little oil. Place the stuffed bell peppers into the pot(s), standing them upright and leaving a 2-inch space at the top. Pour in the tomato juice until the peppers are completely covered. If there is any leftover meat mixture, form it into small meatballs and add them to the tomato juice.

Recipe View Cook to Perfection: Bring the tomato juice to a gentle simmer over low heat. Cover the pot and cook, stirring every 20 to 45 minutes to prevent sticking, until the peppers are tender and slightly split at the sides, and the tomato juice has thickened into a rich, flavorful sauce, approximately 2 to 3 hours. (Cook time: 2-3 hours)