Recipe: Stuffed Bell Peppers

Stuffed Bell PeppersI was trying to think of what to have yesterday while shopping at the local grocery store. While in the produce section, I noticed the red and yellow peppers. While looking at them, I noticed the abundance of green peppers which also looked good. I hadn’t had stuffed peppers in a while and I thought my in-laws might be coming over for dinner tonight and know that they like them, so I decided to make Stuffed Bell Peppers.
I’m not sure if these peppers were thicker or fresher than the ones I’ve had from others’ Stuffed Pepper recipes or if they just cook them longer in the oven, but the ones I made tonight were much more crisp and juicy. I actually liked them better this way, but it did make for a much stronger green pepper flavor. Most times the pepper doesn’t really seem to have a lot of flavor –it seems to only serve as the vessel for holding the beef mixture.
Diced Red and Yellow PeppersThe Ingredients
6 green peppers
1 red and 1 yellow pepper, diced
1lb ground beef
1/2 onion, diced
3 garlic cloves, minced
small chunk of ginger, minced
1 can petite diced tomatoes
1 can diced tomatoes with green chilies
Worcester sauce
shredded cheese
sea salt
cracked black pepper
Peppers stuffed and ready for the ovenPrep and Cooking
1. Prep and start the rice (in a rice cooker)
2. Brown beef in skillet with onion, garlic, ginger, Worcester sauce, salt and pepper
3. Prep the green peppers while the mixture simmers by cutting out the tops and removing the seeds
4. Mix the rice into the beef mixture and stuff the peppers to almost full
5. Spread any remaining mixture across the bottom of the baking dish, emplace the peppers, cover with foil, and place in the oven at 375 degrees for about 30 minutes
6. Remove the dish, fill the peppers the rest of the way with cheese, and place back in the oven, uncovered, until the cheese is melted –about 5 to 10 minutes
**Note: I actually made two separate mixtures with rice. I knew my younger daughter wouldn’t eat the peppers and doesn’t like spicy food so I divided the mixture above prior to adding the can of Tomatoes with Green Chilies and the brown rice -she also doesn’t like brown rice. I made a pot of white rice while the peppers were cooking and stirred it into the remaining mixture.

One Response

  1. Always love checking out a new recipe. I make my stuffed peppers with quinoa instead of rice…gives it a ‘nutty’ flavor. Never thought of putting ginger in the mix…can’t wait to try it. Yum!

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