Stuffed Peppers with Dorothy Lynch
- Prep time: 25 Minutes
- Cook time: 1 Hour
- Serves: 6
Ingredients
- 1 lb. ground beef
- 1/2 c. uncooked long grain white rice
- 1 c. water
- 6 red bell peppers
- 1 (8-oz.) can tomato sauce
- 1 c. Dorothy Lynch Home Style
- 1 T. Worcestershire sauce
- 1 tsp. Italian seasoning
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- salt and pepper to taste
- 1/2 c. grated Parmesan cheese
- Prep time: 25 Minutes
- Cook time: 1 Hour
- Serves: 6
The Method
- Cook rice in 1 cup water.
- Brown ground beef in a skillet over medium heat.
- Remove and discard insides of bell peppers.
- Arrange in a baking dish with opening face up.
- In a small bowl, mix tomato sauce, Dorothy Lynch, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt and pepper.
- In a separate bowl, mix the browned beef, cooked rice and half the Dorothy Lynch sauce mixture.
- Stir together, coating beef evenly.
- Spoon an equal amount of the mixture into each hollowed pepper.
- Drizzle remaining Dorothy Lynch mixture over each pepper.
- Bake at 350 degrees for 1 hour, basting every 15 minutes – until the peppers are tender.
- After 45 minutes, top with Parmesan cheese and cook for the remaining 15 minutes.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
