Last year I chopped up my abundance of sweet peppers and put them in the freezer. They added beauty and great taste to almost every meal all winter long, however, I still was unable to use them all. This year I decided that our family would eat more of them as stuffed peppers instead of slicing them into different meals and they are terrific cooked this way. I've also heard that you can stuff them and freeze them too, so I'll be putting lots of them away in that manner for this coming winter. I'm so glad to find different ways to use these tasty treats.
Sweet Stuffed Peppers
1 pound ground beef
1/2 cup uncooked long grain brown rice
1 cup water
6 sweet bell peppers (any color)
2 (8 oz) cans tomato sauce (I use spaghetti sauce)
1 Tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder (or cook 1/2 of a medium onion with your ground beef)
Salt and Pepper to taste
1 teaspoon Italian seasoning (or crumble your homegrown herbs of Basil and Oregano into it)
1 cup cheese of your choice...Cheddar, Colby Jack, Mozzarella etc.
- Preheat oven to 350 degrees.
- Cook the rice and water in a small saucepan and bring to a boil. Reduce heat, cover, and cook 20 minutes.
- In a skillet over medium heat, cook the beef (and onion) until evenly browned.
- Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
- In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
- Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender. 10 minutes before they are done, sprinkle cheese over their tops.
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