Cooking web notes

We grow a lot of green peppers in our garden every summer season. I love to make stuffed green peppers and make several batches of them as they freeze well. You can also use this same recipe and stuff your red tomatoes with the mixture too.

Stuffed Green Peppers Recipe

6 large green peppers
1 lb. lean ground beef
1/4 c. onion, finely chopped
1 (16 ounce) can of diced tomatoes
1 (16 ounce) can tomato sauce
1 tsp. basil
1 tsp. oregano
salt and pepper to taste
1 bag of instant white rice
1 c. shredded cheddar cheese

Brown your ground beef and chopped onion in a large skillet on low. While it's browning cut the tops off of the green peppers. Rinse the seeds out from the inside of each pepper. Place in a baking dish.



Boil your white rice according to package directions, drain out water. In a large bowl combine: dice tomatoes, tomato sauce, basil, oregano, salt, pepper and rice. Stir in the ground beef and onion mixture.



Spoon mixture into each pepper shell. Bake in a preheated 350 degree oven for 35 minutes. Remove and sprinkle cheddar cheese on top. Place back into the oven for 5 minutes or until cheese has melted. Makes 6 servings.

Freezing Tip: You can freeze them! Let cool. Wrap each individual pepper in plastic wrap. Place 4 at a time into a 1 gallon sized zipper closure bag. Label and freeze. They will keep up to 6 months in the freezer. When you are ready to use, defrost them in the microwave and then microwave reheat them for 5 minutes. Instant dinner on a busy night.