Sweet Tomato Glazed Stuffed Bell Peppers

Sweet Tomato Glazed Stuffed Bell Peppers – Stuffed sweet tomato glazed stuffed belle peppers were a regular rotation through my Momma’s kitchen.  We usually had a garden and when peppers came in, we enjoyed them to the last bite! For my stuffed bell peppers, I like to cut them in half lengthwise, because my experience has been that a lot of people prefer not to eat the entire pepper.  So I nestle them side by side, over fill them and top them with a sweet and tangy tomato glaze.  For the crowning touch, a sprinkle of Colby-Jack cheese.  Stuffed bell peppers are down home good eats.

Ingredients you’ll need:
3 extra large bell peppers [assorted, or your favorite]
12 oz extra lean ground beef
8 oz ground Italian sausage
1 1/4 cups cooked long grain rice
1 [10 oz] can diced tomatoes and green chilies, well drained [hot or mild]
1/2 cup ketchup
1 Tbsp tomato paste
2 large eggs, lightly beaten
2 cups shredded Colby-Jack cheese, divided
1 small sweet onion, finely diced
2 Tbsp chopped Italian parsley
1 Tbsp Worcestershire sauce
3 cloves garlic, minced
2 tsp barbecue seasoning [i.e. McCormick’s Smokehouse Maple]
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp cayenne
For the sweet tomato glaze:
2/3 cup ketchup
1/4 cup brown sugar
2 Tbsp apple cider vinegar
1/2 tsp barbecue seasoning

Directions:
Preheat the oven to 350°F and spray an 8 x 12 inch baking dish with cooking spray.  Cut the bell peppers in half lengthwise and remove the stems and seeds.  Brush the exterior of the peppers with oil, or spray with cooking spray.  Season the interior with a sprinkle of  salt & black pepper.  Place side by side in the dish.

In a mixing bowl, mix together the ketchup and tomato paste.  Mix with the remaining filling ingredients, reserving 1 cup of shredded Colby-Jack cheese for the tops.  Mix the filling until fully combined.

Divide the filling between the bell peppers.   Mix together the ingredients for the glaze and drizzle on top of each pepper.

Bake for 1 hour, then sprinkle the shredded cheese on top.  Return to the oven and bake for an additional 15-20 minutes until the peppers are fork tender and the cheese has melted.  Yield: 6 servings

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Sweet Tomato Glazed Stuffed Bell Peppers

Servings 6

Author Melissa Sperka

Ingredients

• 3 extra large bell peppers [assorted or your favorite]
• 12 oz extra lean ground beef
• 8 oz ground Italian sausage
• 1 1/4 cups cooked long grain rice
• 1 [10 oz] can diced tomatoes and green chilies well drained [hot or mild]
• 1/2 cup ketchup
• 1 Tbsp tomato paste
• 2 large eggs lightly beaten
• 2 cups shredded Colby-Jack cheese divided
• 1 small sweet onion finely diced
• 2 Tbsp chopped Italian parsley
• 1 Tbsp Worcestershire sauce
• 3 cloves garlic minced
• 2 tsp barbecue seasoning [i.e. McCormick's Smokehouse Maple]
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/8 tsp cayenne
• For the sweet tomato glaze:
• 2/3 cup ketchup
• 1/4 cup brown sugar
• 2 Tbsp apple cider vinegar
• 1/2 tsp barbecue seasoning

Instructions

1. Preheat the oven to 350°F and spray an 8 x 12 inch baking dish with cooking spray.
2. Cut the bell peppers in half lengthwise and remove the stems and seeds. Brush the exterior of the peppers with oil, or spray with cooking spray. Season the interior with a sprinkle of salt & black pepper. Place side by side in the dish.
3. In a mixing bowl, mix together the ketchup and tomato paste. Mix with the remaining filling ingredients.
4. Reserve 1 cup of shredded Colby-Jack cheese for the tops. Mix the filling ingredients until fully combined.
5. Divide the filling between the bell peppers.
6. Mix together the ingredients for the glaze and drizzle on top of each pepper.
7. Bake for 1 hour, then sprinkle the reserved shredded cheese on top.
8. Return to the oven and bake for an additional 15-20 minutes until the peppers are fork tender and the cheese has melted.

Recipe Notes

While the peppers are cooking, they will release moisture. This helps to steam and soften the peppers while baking. I recommend removing them from the baking dish to a platter for serving.