Betty’s Stuffed Pepper Recipe

This stuffed pepper recipe was given to me by my mother in law when my husband and I were first married. If you love stuffed peppers you will love this recipe. It has been a favorite for our family and now it can be for your family.

It is very easy to make and can be frozen for a quick meal from the freezer. I like to make this in the late summer when the garden is over flowing with bell peppers. You can use green, yellow or red peppers for this dish. I like to use red and green to mix up the flavors.

Use your favorite stewed peppers and onions and garlic from the garden. This is a great one dish meal with a salad and garlic bread to round out the meal.

Stuffed Pepper Recipe

3 large bell peppers red and green

1 pound lean ground beef

1 chopped onion

2 garlic cloves minced

1 teaspoon salt

½ teaspoon ground pepper

1 quart stewed tomatoes, pureed in a blender

3 tablespoons chili powder

3-4 cups of cooked long grain rice

1-2 cups grated medium cheddar cheese

 

1. Cut the bell peppers in half forming two bowls. Cut out the seeds and rinse with water. Simmer bell pepper halves in boiling salted water for 7 minutes. Drain and set aside.

2. In a large frying pan brown ground beef with chopped onions and minced garlic. Add salt and pepper. When the ground beef is browned add pureed stewed tomatoes. Stir in chili powder. Let the sauce simmer for about 5 minutes.

3. Take the meat off the heat and add 3 cups of cooked long grain rice. If still soupy add the fourth cup of rice. You don’t want this to be too dry.

4. Place the bell peppers cup side up in a casserole dish. Spoon the rice mixture into the bell peppers. Add the rest of the rice around the peppers along the sides.

5. Add the grated cheddar cheese to the top, be generous. Bake in a 350 degree oven for 30 minutes until cheese is melted and hot.


I hope you enjoy this recipe as much as my family does. I make this for pot luck dinners and when bring in a meal for a neighbor.

 

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