An old fashioned Stuffed Bell Peppers recipe with healthy ground beef, rice, tomatoes and just the right amount of spices.
can use red, yellow, orange, or green bell peppers for a variety of
taste and color.
Serve as a delicious, frugal entree side
You may double the recipe and freeze
in individual freezer bags for a quick and easy dinner when you are not
in the mood for cooking.
These peppers may be frozen prior to baking or cooked first, cooled thoroughly and frozen.
If precooked, remove from the freezer,
thaw or defrost and heat in the microwave for a fast, delicious meal.
Brown meat and onions in skillet.
Add salt, oregano, and garlic.
Cook until water is cooked out of meat (if water was added prior to
Add tomatoes and cook mixture until thick.
Remove from heat and gently fold in rice.
Cut peppers in half,
lengthwise and remove seeds.
Spoon all the meat mixture equally into the
6 pepper cups.
Place peppers into a shallow pan.
Add water to bottom of pan.
Cover with aluminum foil, sealing around edges of pan to retain steam.
Bake in preheated oven 350 F. 40-45 minutes until peppers are getting
tender when pierced with a knife.
Remove cover carefully to prevent getting burned by hot steam.
Cook to lightly brown tops for another 10 minutes or so.
Cut off tops of bell peppers and scrape out the seeds and membranes.
Place peppers in a large saucepan of boiling salty water.
Boil 5 minutes and drain peppers.
In a skillet add the bacon fat and brown the ground beef and onion.
Add stewed tomatoes, Worcestershire Sauce
and cooked rice.
Stand peppers upright in an oblong baking dish and stuff the peppers loosely.
Sprinkle the tops with shredded cheddar cheese.
Bake uncovered in oven at 350F. 25-30 minutes until very hot.
Serve Bell Pepper cups, hot.
This Stuffed Peppers Recipe Made Easy recipe can be put together quickly and baked in the oven while you unwind after a hard day of work.
Serve with an Italian Salad with Homemade Italian Dressing and garlic bread and you're done.
In a medium mixing bowl, mix together beef, bread crumbs, egg, rice, salt and pepper.
Stuff into the 8 halves of green bell peppers.
Place bell peppers in a casserole dish.
Arrange potatoes around the peppers.
Pour tomato sauce over peppers and potatoes.
Sprinkle with basil.
Cover dish with tin foil and bake in a preheated oven 400 F. for 50-60 minutes until peppers are tender and lightly browned.
Stuffed Bell Peppers can make a complete meal the way Casseroles do.
A light, homemade dessert will top off your delicious meal.
Plus... those desserts can be made the day before.
Bell Pepper seeds were brought to America by Christopher Columbus on his second voyage to our country.
I do not know how the people cooked them so long ago, but the oldest cook book in my collection is Aunt Sammy's Radio Recipes, published in 1931 by the United States Government.
In that cook book there is a recipe for Stuffed Bell Peppers.
Included the list of ingredients is Bread Crumbs and Meat Gravy, neither of which I would like in a Bell Pepper Stuffing.
However, in the cook book The Boston Cooking-School, 1900 edition, there is a recipe for Stuffed Bell Peppers listing ham, chicken or veal as the meat source.
There is also written instructions to serve the stuffed peppers on top of toast and then top them with a brown sauce.
Because there was no brown sauce recipe listed with the recipe, I am assuming it was what we call brown gravy.