Wednesday, October 12, 2011

Stuffed Green Peppers

Stuffed Green Pepper
I am always motivated to make this dish when  the  overflowing baskets  of green peppers appear at the farmers market in the fall. This recipe comes from a hand written recipe card I inherited from my mother.  There are no directions, just a list of ingredients, the oven temperature and baking times. I don't know where she got it, but it has a down home flavor that's hard to beat, especially on a brisk autumn evening.

This is one of those dishes that tastes better the second day, so when I worked I would often make it up on the weekend and reheat it when I got home.  When they were young, the kids just ate the filling, which was OK with Clark and I since we both love peppers.

Most stuffed pepper recipes have you core the peppers and leave them whole. My mother use to cut them in half and stuff them, and I continue to do that. Makes stuffing them so much easier!

This recipe freezes well,  either before or after baking.


1 lb ground beef (turkey works too)
1 medium onion, chopped
1/2 t. salt
1/4 t. pepper
1/2 cup long grain rice
1/3 cup water
1 can tomatoes (diced small)
1 t. Worcester sauce
1 cup shredded sharp cheddar cheese (I sometimes use pepper jack to give it a little more kick)
6 large green peppers, cut in half, insides /seeds removed.
1 8oz. can tomato sauce
Grated Parmesan cheese


1) Fill a large pan  with water and bring to a boil.  Carefully drop in the cleaned pepper halves and let the water come  again to a boil. Cook 2-3 minutes. Remove from water and let drain, cut side down, on a kitchen towel.
2) Saute beef and onion together until beef is lightly browned. Add rice, water. can of undrained tomatoes, salt, pepper and Worcester sauce. Bring to a boil and then turn down heat to low, Cover and simmer until rice is cooked and all the liquid is absorbed.
3) Take of the heat and stir in cheese.
4) Place peppers, cut side up, into 13x9 baking dish. (if they are large you may have to squeeze them in, or use two smaller pans). Spoon in meat/rice mixture, dividing equally between the 12 halves.  Spoon a small amount of tomato sauce, directly from the can,  on top of the peppers until it is gone.
5) Sprinkle with generous amount of Parmesan cheese.

Bake in an oven for 20-25 minutes at 350. Baking time  will be longer if   you have made them up ahead of time.

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