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
6 large green bell peppers
1 cup rice
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
2 (10 ounce) cans Rotel diced tomatoes and green chilies
Salt and pepper, to taste
8 ounces sharp Cheddar cheese, grated
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 beef mixture:
In large skillet, brown ground beef, onion and garlic.
Drain meat when cooked through.
Add tomatoes Worcestershire sauce, salt and pepper.
Combine well and simmer for 10 minutes.
Check for seasonings.
Add rice and mix.
Simmer over medium-low heat for 10-15 minutes until most of the juice from the tomatoes is absorbed.
Place peppers in a 9-inch x 13-inch baking dish.
Cover with foil.
Bake at 350 for 30-40 minutes until heated through.
Sprinkle cheese over top.
Bake, uncovered, about 5 minutes or until the cheese melts.
This is one great summer-time dish!