Tuesday, February 18, 2020

STUFFED BELL PEPPERS

This is a great all-around meal for any time. It's comforting and yummy. Kids and adults love it. It's also a forgiving recipe - you can add more or less beef, Worcestershire, tomatoes - etc. it's to your personal taste. This is how I make it.
INGREDIENTS:
  • 4-6 bell peppers (shaped to stand)
  • 1-1.5 lb ground beef
  • 1 1/4 C rice (I use Uncle Ben's)
  • 3 cans diced tomatoes
  • 2 1/2 C water
  • 2 Tbs Worcestershire Sauce
  • 1 medium diced onion
  • 1 tsp garlic powder
  • Grated Parmesan
  • Pepper to taste

DIRECTIONS:

  1. Slice the tops off bell peppers and remove seeds. Rinse.  Keep the rings you slice off and chop them.
  2. Sauté onion until translucent in stock pot or Dutch oven. Add beef.
  3. Brown ground beef with garlic powder. Add diced tomatoes, rice, water, Worcestershire sauce, and chopped tops of bell peppers.
  4. Bring to boil, then lower to simmer.  Simmer for 25-30 minutes or until rice is tender. (you may need to add some water up to 1/2 cup this depends on rice)
  5. While stuffing is simmering, in another large pot, par-boil the green bell peppers until just slightly tender. (boil for about 15-20 minutes)
  6. Prepare a baking dish - spray with olive oil spray.  Stand pepper cups up in dish.
  7. Spoon stuffing into peppers until full.  Sprinkle grated parmesan cheese on top.
  8. Bake 30 minutes at 350 degrees.  Serve.
NOTE: I also have done this as a "casserole" by cutting the peppers and putting in a baking pan; putting rice mixture on top of pepper layer; then more peppers on top; sprinkle with parmesan cheese - bake 30 minutes.  David isn't a huge fan of the pepper cups - but loves the meal so I've adapted this option.

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