Stuffed Bell Pepper Recipe

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stuffed bell peppers

I love stuffed bell peppers but I don’t make them very often because they are quite a lot of work, depending on the recipe you are using. I have tried using recipes that require very little prep time and they come out ok, but I prefer the homemade start from scratch. I love rice and when I am in a hurry sometimes I will use the boil in a bag or instant rice, but I much prefer the cook from scratch. This Stuffed Bell Pepper Recipe takes has a lot of prep time because of having to pre cook the rice and blanch the peppers, but it is well worth the effort. This recipe will fill 4 extra large peppers or 6 medium to large. Cooking time will also very a little depending on the size of the peppers. I used 4 different colored peppers for this Stuffed Bell Pepper Recipe, but you can use any color sweet pepper. Enjoy

bell peppers and chopped onions blanching peppers blanched sweet peppers peppers and onions

 

Stuffed Bell Pepper Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 4-6 bell peppers
  • Salt
  • 1 Tbsp extra-virgin olive oil
  • 1 medium yellow onion (chopped)
  • 3 cloves of garlic (chopped)
  • 1 lb of lean ground beef
  • 1½ cup of cooked rice (one cup raw cooked)
  • 1 14 oz can chopped tomatoes (drained)
  • 1 teaspoon of dried oregano
  • Fresh ground pepper to taste
  • ½ cup ketchup
  • ½ tsp of Worcestershire Sauce
  • ½ cup shredded cheddar cheese
Instructions
  1. Precook the rice (you can do this anytime during the day)
  2. Cut top off peppers 1 inch from the stem end, and remove seeds.
  3. To blanch the peppers, use a large kettle 3/ 4’s full of water, bring to a boil, and add a teaspoon of salt.
  4. Submerse the peppers in the boiling water; holding them down with a large spoon or spatula. Boil the peppers till the colors start to brighten up; this should take 3 to 5 minutes. Remove the peppers to a plate and let them cool.
  5. Preheat oven to 350 degrees F.
  6. In a large skillet cook the onions, garlic, and burger; till the burger is browned and no longer pink inside.
  7. Remove the skillet from the heat and add the rice, tomatoes, oregano, and season generously with salt and pepper. Mix well.
  8. Set the bell peppers upright in a baking dish, drizzle each one with a little olive oil inside, then stuff them with the rice and burger mixture.
  9. To top the peppers mix together the ketchup, Worcestershire sauce, and ¼ cup of water in a small bowl, then spoon over the top of the peppers. Then add a 1/ 4 cup water to the bottom of the baking dish and bake 50 minutes to 1 hour to an internal temperature of 165F.
  10. Just before the peppers are done remove them from the oven and top with shredded cheddar. Return them to the oven till the cheese has melted. Serve hot. Enjoy
  11. I also used the usable part of the cut off pepper stems, diced them up, and mixed them with the burger and onions; when I browned the burger.

 

stuffed bell pepper mix raw stuffed peppers ready for oven stuffed peppers stuffed bell sweet peppers

 

 

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