Description
Red and green bell peppers, onions, and lean ground beef simmer slowly in a thick, wine-infused, cheese-sprinkled tomato sauce to create a deconstructed version of your favorite stuffed peppers!
Ingredients
- 2 Tablespoons Olive Oil
- 2 whole Red Bell Peppers, Diced
- 1 whole Green Bell Pepper, Diced
- 1 whole Medium Sweet Onion, Diced
- 1 teaspoon Kosher Salt, Divided
- 1 pound Lean Ground Beef
- ½ teaspoons Freshly Ground Black Pepper
- 2 cloves Garlic, Minced
- 1 can (10 Oz. Size) Mild Rotel
- 1 can (14 Oz. Size) Petite Diced Tomatoes
- 1 can (6 Oz. Size) Tomato Paste
- ½ teaspoons Granulated Sugar
- ⅓ cups Dry White Wine
- ¼ cups Chopped Fresh Basil
- ½ cups Grated Parmesan Cheese Plus More For Serving
Preparation
Heat olive oil in a large skillet or Dutch oven over medium heat. Add peppers and onion, season with 1/2 teaspoon kosher salt. Saute veggies in oil until they start to soften, about 8 minutes. Add ground beef and remaining 1/2 teaspoon salt and black pepper to the pan and saute, breaking up meat as it cooks, until brown, about 5–6 minutes. Add garlic and cook 1 minute longer. Drain grease from the pan if needed.
Add Rotel, diced tomatoes (with juice), and tomato paste. Add granulated sugar and wine. Stir to combine.
Cover, and simmer over low heat for 20–25 minutes, stirring occasionally. Add basil and Parmesan cheese. Serve over rice with more Parmesan on top. Enjoy!
