Stuffed Bell Peppers

Stuffed Bell Peppers, well you either love ’em or you don’t!

Have you ever stopped to note the differences in flavor of the different colored peppers?  The green ones, they taste like what we think of when someone says “bell pepper”.  The reds are quite a bit sweeter, the orange are between the two and the yellow peppers are very very mild.

In this picture, these are the orange.  I have to think these are my favorites for stuffed peppers.

This time I tried something new.  Too many times I have asked myself why we par-boil the peppers before stuffing them.  They end up being almost mush by the time they reach the table.  This time…no par-boil!  Easy-Peasy!

Oh!  Here’s a tip for easy rice.  The next time you cook rice, make a large amount.  It freezes very well.  Usually I use a vacuum seal bag.  To heat, drop in almost boiling water until warm.  Be careful opening since there will be steam!   Fluff with a fork and tastes like you just made rice.  So if you know you will be making Stuffed Peppers in the near future, measure 1 1/2 cups into a sealable bag and freeze.

They turned out fabulous!   …if I may say so myself!

Stuffed Bell Peppers

Meat filling:

4 large bell peppers – color of your choice

1 1/2 cup of cooked rice (cook ¾ cups raw rice)

1 pound of lean ground beef (I use 90/10) – DO NOT COOK!

1 small yellow onion peeled and chopped

1 clove of garlic peeled and chopped

1 cup Quick Restaurant Style Salsa

2 teaspoons Salt

1/2 tablespoon Black pepper ground

Sauce for Topping:

1/2 cup catsup

1/2 teaspoon of Worcestershire Sauce

2 dashes Tabasco sauce



Cook rice as per instructions and let cool.

Slice the top off the bell peppers.  You can sliver off little pieces of the bottom lobes if they do not sit evenly.

Preheat oven to 350°F.

In a large bowl, combine cooked rice, ground beef, onion, garlic, salsa, salt and black pepper.  Mix well.

Fill peppers with meat and rice mixture.  Place in dish with cut side up.  Now, take your index finger (after you make sure it’s clean!) and poke a hole down the center of the meat in each pepper.

When you pour the sauce on, make sure to pour some down this hole.  Makes the inside nice and moist.

For the Sauce:  Combine catsup, Worcestershire sauce, and Tabasco sauce. Add 1” of water to the baking dish.

Place in oven and bake uncovered for 60-70 minutes (If you are using larger peppers, you may need to cook longer.) 

The internal temperature should read 160°F.


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July 2010
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