It’s What’s Cookin’? Wednesday!
I have to admit… I’ve never been a fan of stuffed peppers. I always loved the filling, but would never actually eat the pepper because they always seemed to taste so bitter. That’s probably why stuffed peppers have never been a “regular” on the dinner menu in our house.
Last year my husband and I decided to try our hand at gardening… again. He loves green peppers, so naturally we put in a few plants. Little did I know that we were going to end up with a TON of green peppers… more than I thought we would EVER use! So, rather than pawning the majority of them off on friends and family, I researched recipes and decided to give stuffed peppers another chance.
Boy am I glad I did, because these stuffed peppers are absolutely amazing (even the pepper)!!!
- 6 green bell peppers
- 2 lb. ground beef
- 3/4 cup chopped onion
- 1/2 cup diced sweet peppers
- Celery salt
- 1 (14.5) can diced tomatoes, chopped
- 3 T Worcestershire sauce
- 1 cup uncooked rice
- 2 beef bullion cubes
- 1-2 cups shredded cheddar and/or mozzarella cheese
- 2 cups tomato juice OR spaghetti sauce (your preference)
- Bring a large pot of salted water to a boil. Cut the tops off the peppers and remove seeds. Cook peppers in the boiling water for 5 minutes, then drain. Cut 2 or 3 slits in the bottom of each pepper to allow for any grease drainage. SALT THE INSIDE OF EACH PEPPER (This is KEY because it removes the bitter taste from the pepper), and sprinkle a little bit of cheese in the bottom of each pepper.
- In a medium sized microwave safe bowl, combine uncooked rice with 1 cup of water and the beef bullion cubes. Cover with plastic wrap and cook according to the directions on the box (or bag). Half-way through the cooking process, remove from the microwave and CAREFULLY remove the plastic wrap (that steam gets HOT!). Stir with a fork to distribute the bullion flavor. Re-cover and return to microwave for the remaining cooking time. Fluff with fork and set aside. The rice and beef bullion mixture gives the hamburger SUCH a good flavor!
- In a large skillet, saute the beef, onions and sweet peppers until beef is browned. Drain the excess fat and season with celery salt, pepper and oregano (to taste). Stir in the diced tomatoes, rice and Worcestershire sauce. Cover and simmer for about 5 minutes. Remove from heat, and stir in about 1 cup of shredded cheese.
- Preheat the oven to 350 degrees F. Stuff each salted pepper with the beef mixture and place them open side up in a baking dish. Pour the tomato juice OR spaghetti sauce over the peppers.
- Cover with foil and bake for approximately 25 minutes.
- Remove from oven and sprinkle a little cheese over each pepper. Return to oven for 5-10 minutes, or until cheese is melted.
I always have enough filling to completely STUFF 10-12 half peppers AND fill up a quart sized bag to freeze for later (which will usually fill up another 6 half peppers or so). Last year we planted 3 or 4 green bell pepper plants… this year we have 26 (still not quite sure how THAT happened)! I guess I’ll be looking for some more recipes… 😉
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