One of the recipes that I remember from my childhood or teens–who can remember?–is this one for Stuffed Green Bell Peppers. It’s a great way to get your veggies and how cool is it that you bake this dish in it’s own little “bowl”?
My daughter texted the other day asking for my recipe, which is really Betty Crocker’s if I’m being honest, and I remembered that I didn’t have that cookbook anymore. Thankfully, those recipes are available on the Internet, so of course I Googled it. How many times have you heard me say that? I was relieved to be able to send her the link, and then I thought that I would really like to make these for supper soon. Also, why not post it on the blog, right? I love having this virtual cookbook, don’t you?
I am going to share a couple of creative cooking hacks that I used while prepping the meal when I served the stuffed peppers. I chose Lyonnaise Potatoes as a side. That meant that I would have potatoes to parboil, plus you boil the bell peppers for a couple of minutes before you stuff and bake them. My ceramic cooktop is not as big as I would like–actually, I prefer gas but that’s another story–so I couldn’t have another pot boiling at the same time. Well, why would I? I only had to boil the peppers 2 minutes. So when those were ready I just popped the potatoes in. Genius and no down-time waiting for the water to come up to a boil.
I cannot take credit for Hack #2 because I saw it on one of those kitchen hack videos on Facebook, I think. Anway, do you see that muffin pan in the image background? Those are for big muffin tops. Or you could use it to make individual pies. There are probably some other uses you can come up with. Let me know in the comments! I haven’t really used it but a couple of times over the years that I have had it and I had actually put it in my GOODWILL bag. But then when I was going to make the stuffed peppers I rescued it. What a perfect way to bake these peppers!
And speaking of peppers of the stuffed variety, you might want to try these or maybe this recipe.
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Stuffed Green Bell Peppers
Description
A delicious way to serve ground beef and rice in a veggie “bowl”.
Ingredients
- 4 large green bell peppers (or try orange and yellow)
- 1 lb ground chuck
- 2 tablespoons chopped onion
- 1 cup cooked rice (I suggest microwaving it or use leftovers)
- 1 teaspoon salt
- 1 clove garlic, minced
- 1 can (15 oz) tomato sauce
- 3/4 cup shredded mozzarella cheese
Instructions
- Heat oven to 350°F.
- Cut thin slice from stem end of each bell pepper to remove the top. Remove seeds and membranes and rinse peppers. Cut thin slice from bottom of each pepper, if needed, so they stand up straight.
- In a Dutch oven or large pot, add enough water to cover peppers. Heat to boiling and then add peppers. Cook about 2 minutes then drain.
- In 10-inch skillet, brown the beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
- Stir in rice, salt, garlic and 1 cup of the tomato sauce and cook until heated through.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish or in a muffin top pan. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with the mozzarella cheese.
