Stuffed Peppers

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.

They are tasty either way. It just depends on how you want them to look.

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.

Ingredients:
6 medium bell peppers OR 3 extra large peppers
salt-opt.
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.
Drain.
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.

Serve.

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!

Stuffed Pepper Soup

One of my favorite parts of growing bell peppers is making stuffed bell peppers. This soup is a great way to get the flavor of stuffed bell peppers in a comforting bowl of soup.

If you happen to grow your own peppers, slice or chop some and freeze for making this soup. They work great!

You will need a Dutch oven or large pan for making soup.

Ingredients:

1 pound ground beef
2 cups chopped and seeded green bell pepper
1 cup chopped onion
1 quart chopped tomatoes( you could use a 29 oz. can if needed)
1 (6 oz.) can tomato paste
1-3/4 cups chicken broth
1/2 teaspoon ground, dried thyme
1/2 teaspoon ground, dried sage

1-1/3 cups water
2/3 cups white rice

salt and pepper, if needed, to taste

Brown the ground beef in your Dutch oven. Drain off fat, if needed.
Add the onion and peppers. Cook about 5 minutes until the onion is tender.
Add the tomatoes, paste, broth, thyme, and sage.
Cover and simmer until the peppers are tender. Fresh peppers about 30-40 minutes.
Frozen peppers will maybe take about 20 minutes.
In a medium saucepan, add the rice to the water. Bring to a boil and reduce heat to low.
Cover and cook approximately 15 minutes or until water is absorbed. Remove from heat.
Add the rice to the soup and heat through.
Taste and season with salt and pepper if you want.
Serve.
Enjoy!

Tastes great with shredded cheddar cheese sprinkled over the top.

You will get 6 filling bowls of soup.