Stuffed Green Bell Peppers

in Beef, Bell peppers, Cheddar, Entree, Garlic, Ground beef, Onions, Rice, Rotel tomatoes, Tomatoes, Vegetables on Tuesday, April 3, 2012

I grew up with Mom making stuffed green peppers and thought it was one of the best meals in the summertime. Then they became a “must eat” in my own house with Bill and I and both boys loving them.

Stuffed peppers are filling, easy to make and I would go so far as to serve them to company. It’s just a good home-made meal that most of us like ~ a great comfort food, for sure.

Green bell peppers are pretty, colorful to look and if you prefer red bell peppers for the color, use them. It’s a great thing ~ your whole meal in a stuffed pepper, veggies, carbs and protein! And eating them makes a super supper!

Peppers after boiling

Meat with rice

Ready to bake

Time to eat!

Stuffed Green Bell Peppers

Ingredients:

6 large green bell peppers

2½ cups rice, your choice

2 pounds lean ground beef

1 medium onion, chopped

3 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 (14.5 ounce) can Hunts Diced Fire Roasted Tomatoes

1 (10 ounce) can Rotel diced tomatoes and green chilies

1 teaspoon salt

½ teaspoon pepper

16 ounces (4 cups) sharp Cheddar cheese, grated

Method:

For peppers:

Fill large pot almost half full with water and bring to a boil.

Cut peppers in half from stem on top to bottom.

Remove seeds and ribs.

Place peppers in boiling water.

Simmer for 4 minutes.

Remove and drain. Set aside.

For rice:

Cook rice according to package directions.

Set aside.

For beef mixture:

In large skillet, brown the ground beef, onion and garlic.

Drain the meat well when done.

Add both cans of tomatoes to meat.

Add Worcestershire sauce, salt and pepper.

Combine well and simmer for 10 minutes.

Check for seasonings.

When meat mixture is done, add cooked rice and combine well.

Simmer over medium-low heat for 5-10 minutes until most of the juice from the tomatoes is absorbed.

Place peppers in a 9-inch x 13-inch baking dish.

Stuff peppers.

Cover with foil.

Bake at 375 for about 30-40 minutes until heated through.

Remove foil.

Sprinkle cheese over top.

Bake, uncovered, for about 5 minutes or until the cheese melts.

Serve

Pam’s note: I must tell you: Bill is not a fan of green bell peppers at all! When I made them stuffed as a whole pepper standing up, he would take the meat out and leave the pepper. Then, with this recipe, cutting the peppers in half, he loves the peppers and eats it all with relish! Guess size makes a difference!

This is one great summer-time dish!

This entry was posted on Tuesday, April 3, 2012 at 6:51 AM and is filed under Beef, Bell peppers, Cheddar, Entree, Garlic, Ground beef, Onions, Rice, Rotel tomatoes, Tomatoes, Vegetables. You can follow any responses to this entry through the RSS 2.0. You can leave a response.

Cooking web notes