Perhaps it was just so that I could say that I’ve accomplished something today, but I went back into the kitchen . . .Turns out that the Little Woman has never tried stuffed bell peppers before, and whenever she tells me that she’s never tried something, I take it as an invitation to introduce her to it. Frankly, I haven’t had stuffed peppers myself in a good, long time – but I remembered how good they were, and that was enough for me. That, and the fact that my recipe was so simple that I had to give it a shot.
These are two of them, pre-baking, and as you can see, there’s a mix of materials in the stuffing. (I didn’t think to photograph the final product; they’re gone now, so it’s kind of a moot point.) In this case, ground beef, chopped onion, chopped garlic, seasoned diced tomatoes, rice, and shredded cheese.
I didn’t use long grain rice as I tend to have some weird reaction to most types of rice. No lie – Minute Rice is the only kind of rice I can eat without choking! I don’t know why, but rice tends to clump in my throat as I swallow, so as much as I love rice, I don’t eat it very often, and I certainly don’t eat anything other than Minute Rice. As a result, the process was not as labor-intensive as I’d remembered. When finished, I sprinkled with more shredded cheese – really good! The Little Woman was duly impressed.
The recipe is, technically, not my own, but here it is anyway:
- 6 Large Bell Peppers
- 1 lb of Ground Beef
- 1/2 c. Birds Eye Recipe Ready Chopped Onions and Garlic
- 1/2 c. Minute Rice, cooked
- 1 can (15 oz.) of diced tomatoes
- 1 tsp. Seasoned Salt
- Dash of black pepper
- 1 tsp. Worcestershire Sauce
- 1 c. Shredded Cheese
- First, cook the rice.
- Fill a separate pot – I used a 5 qt. Dutch oven – about half full with water and set to boil.
- While the rice cooks, cut off the tops of the peppers and remove the seeds. Rinse the inside of the peppers and drain.
- Take pepper tops and chop off at least 1/4 c. of pepper; put aside.
- Cook the ground beef, onion and garlic blend, and the 1/4 c. of chopped pepper, until brown; drain the fat from the meat mixture, then add undrained tomatoes, the cooked rice, salt, Worcestershire Sauce, and the dash of black pepper. Bring to a boil, then reduce heat; cover.
- Cook peppers in boiling water (Dutch oven) for 5 minutes; remove and drain.
- Stir cheese into meat mixture; carefully stuff peppers with said mixture.
- Place peppers carefully into a 10″x6″x2″ pan. Bake covered at 350F for 30 minutes.
- It should go without saying, but when finished, the pan will be hot, so be careful in handling it!
- I topped mine with more shredded cheese; you might want to do the same.
While this is the basic recipe, I should note a couple of things. I used a can of Hunt’s Diced Tomatoes with Basil, Garlic, and Oregano – meaning that I had additional spices that the recipe did not specify. I have not tried the recipe with plain tomatoes, so I can’t vouch for any differences in taste. The original recipe called for Cheddar cheese, but I prefer Colby – even better, a Colby/Monterey Jack blend, which is what I used.
While good, there is a bit of blandness, so the next attempt will likely involve a few more spices to give the peppers a little “kick.”
Felt great to get back into the kitchen; I’ll have to do more of it and soon…