Wednesday, September 11, 2013
Bell peppers are just made to stuff. These are a family favorite when the bells are in season. Yes, you can buy them year round, but it can be hard to find some good fresh ones.
You can stuff them by cutting them in half, taking out the membrane and seeds and stuffing. This is for those times when the bells are more pointy ended.
If you have bells that stand up well, you can just cut off the tops, remove the membrane and seeds and stuff.
This recipe will make 3 to 6 stuffed peppers. If your peppers are really large, you will have enough filling for 3. If they are more normal, medium size, you will get 6.
You will need a pan of boiling water for the peppers.
Preheat your oven to 350 degrees Fahrenheit/175 Celsius.
You will need a baking pan large enough to hold the peppers.
You will also need a large skillet.
6 medium bell peppers OR 3 extra large peppers
1 lb ground beef or turkey
small chopped onion-1/4 to 1/3 cup
2 cups chopped tomatoes OR a 16 oz. can
1/4 cup white rice
1/2 cup water
2 Tablespoons Worcestershire sauce
salt and pepper to season
1 cup shredded cheddar OR cheddar/jack cheese plus a little for sprinkling
Cut the peppers in half lengthwise OR cut the tops off and remove the seeds and white parts.
Bring a pan of water- large enough to hold all the peppers- to a boil.
Immerse the peppers and cook for 5 minutes.
Sprinkle with salt, if you'd like.
While you are doing that, add the 1/2 cup water and rice to a small pan with a tight fitting lid. Bring to a boil and then turn down to a simmer.
Cover the pan and cook for 15 minutes or until water is absorbed. You should end up with approximately 3/4 cups rice.
Set the rice to the side.
In a large skillet cook the meat and onion.
When the meat has browned, add the tomatoes, rice, Worcestershire sauce, salt and pepper.
Mix and simmer about 5 minutes.
Add the cheese.
Stuff the peppers.
Put in baking pan and bake for 25 minutes. Sprinkle with more cheese.
One time I made these and halved the recipe. Except, I forgot to cut the amount of cheese in half. It was excellent.
So, if you love cheese, go ahead and add some more!
Thanks, Lynn, for reminding me to post this recipe!