Stuffed Peppers
Ever wonder about what Stuffed Peppers are made from?
You probably haven’t. So please bear with me as I learned.
Can you believe it? I have never made Stuffed Peppers before!
I am picky. I prefer my veggies broiled or raw. And I only like fried rice.
But my husband loves them and has made them once or twice. So I figured, to be nice, I would give them a try.
I like red, orange and yellow peppers as they are sweeter than the green.
But wouldn’t you know I could only find red and green.
Life in the time of stay at home orders.
I was surprised how easy it was to put these together.
And don’t tell anyone, but I loved the peppers mixed with the rice. It is nice when I make something that I wouldn’t normally and I find another recipe I enjoy.
My family was so surprised when I took dinner out of the oven.
These are the INGREDIENTS You will need:
- 4 medium assorted bell peppers
- 1 pound lean (at least 80%) ground beef
- 2 tbsp chopped onion
- 1 cup Cooked rice
- 1 tsp salt
- 1 clove garlic, finely chopped
- 1 can (15 oz) tomato sauce
- 3/4 cup shredded mozzarella cheese (3 oz)
These are the INSTRUCTIONS for preparation:
- Heat oven to 350°F.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
The aroma of the sauce and the cheese fooled them completely.
The onion and garlic are staples when I cook so that wasn’t a surprise.
Mrs A and Miss J are vegetarians so I left the ground beef out of their peppers.
All in all this recipe came together with ease. The aromas were truly wonderful. And the plate was quite colorful!
I added a bit of smashed potatoes and asparagus to round out the meal. I fully expected those were the only parts of the dinner I would eat.
When you make Stuffed Peppers what ingredients and spice do you use?
I could use some suggestions for next time I serve it.
The family loved the dinner. And the cost was minimal. The Stuffed Peppers were a comfort meal that I will definitely serve again!
Stuffed Peppers
Ingredients
- 4 medium assorted bell peppers
- 1 pound lean (at least 80%) ground beef
- 2 tbsp chopped onion
- 1 cup Cooked rice
- 1 tsp salt
- 1 clove garlic, finely chopped
- 1 can (15 oz) tomato sauce
- 3/4 cup shredded mozzarella cheese (3 oz)
Instructions
- Heat oven to 350°F.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Notes
Nutrition
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Marilyn,
I use rice in mine too but as I said I can’t eat green peppers. Congratulations, you are being featured on Thursday Favorite Things. https://www.eclecticredbarn.com/2020/06/thursday-favorite-things_25.html
Hugs,
Bev
Thank you Bev so much for the feature!! I am so excited that you like the peppers. I look forward to the party. Enjoy your week!
Thanks so much for sharing your awesome post with us at Full Plate Thursday,489. Hope you have a great week and come back to see us real soon!
Miz Helen
Anytime Miz Helen. Have a great week!
Hi Marilyn, I love stuffed peppers, but I’ve never made them myself. I’m not sure what other spices etc you could use, maybe you could focus on a particular cuisine, for example put some mixed herbs to make it more Italian-y, or add some chili powder to give it a Mexican flavour. I’m pretty sure there can be hundreds of different ways to adapt the flavour of these! Thanks for the recipe, I’ll try these one day (my husband does most of the cooking, maybe I’ll ask him to make them!).. 🙂
Your ideas all sound good. I have done one or two of those to keep to the dinner theme. My husband does the breakfasts. He was a short order cook asnd a morning person. Not me! I stay up too late. It all works out. Enjoy your day!
One of my favorite dishes, Marilyn. Thank you for sharing at Party In Your PJ’s.
You are welcome Ann. I am glad you like the peppers! Have a great night.
I haven’t made stuffed peppers in a long time, Marilyn. Yours look amazing, and I’m definitely thinking of trying them again soon. My late Mom used to make amazing stuffed peppers, so I have fond memories of them! Thank you so much for sharing and for being a part of the Hearth and Soul Link Party.
I am tickled April to being back fond memories of you and your mom. I find food does that so much. I sure hope you bring them out of your recipe box and make them once more. Enjoy your week!
Awww… Stuffed peppers take me back to my childhood and remind me of my Mum. It’s ages since I made them… Your post has reminded me of how much I love them xx Thanks x
I am so glad to hear stuffed peppers were part of the memories of your mum. This is what I like to hear. When I a recipe can put a smile on your face. Family is so important. Enjoy your day!
We love stuffed peppers here. I use a much higher rice ratio. I often use up leftover spaghetti sauce and top it off with a lot of moz and parm cheese. I had found a recipe that blanches the peppers longer, then laid them flat in a baking dish, i.e., 9x9ish, then filled the dish with the rice/meat mix! I’ve also done it with jarred red peppers (especially when they used to be $1 for a big jar–often cheaper than fresh! ). SO can’t eat green peppers so I usually use red, but I freeze sliced all colors for faster stir fries and peppersteaks! Bought on sale, of course! I’ll often make extra rice so I’ve saved a bit of time, too. Of course, I’ve been known to use the pepper blanching water to cook the rice in, too! (My Polish mother would be proud of me!)
Yum! I like your peppers recipe. I am going to keep the info and see what the fam thinks. My husband is Polish and I am Italian so I do a lot of asving juices ans reusing ingredients to finish them up in another recipe. I think we would cook well together!! Thanks for coming bay and letting me get to know you! Enjoy your week.
Thanks for sharing your recipe. I’ve never used rice in mine. Adding the rice make it truly a complete meal in a veggie. TFS
Thank you Clearissa. The rice is a great addition. And it makes you feel fuller faster. Enjoy your week!