Mom’s Stuffed Bell Peppers
Red and yellow bell peppers have a very different flavor than green bell peppers. The red ones especially are much sweeter. Any bell pepper can be used for this recipe; use the type you like the best.
Ingredients
* 1 1/2 to 2 cups cooked white rice (starting from about 3/4 to 1 cup raw white rice)
* 4 to 6 bell peppers (red, yellow, or green), use 4 large, or 6 medium sized
* 1 to 1 1/4 lb of ground beef (ground chuck, 16% fat)
* 6 large fresh basil leaves, chopped (or 1 1/2 teaspoons dried basil)
* 1/2 teaspoon dry summer savory
* 1/2 teaspoon ground marjoram (or 2 teaspoons of fresh chopped)
* (Can substitute herbs with other herbs such as an Italian herb mix)
* 1 teaspoon salt
* Freshly ground black pepper
* 1/4 cup olive oil
* Paprika
Method
1 If you haven’t already made the rice, start cooking the rice following the package instructions (usually 1 cup of raw white rice plus 1 1/2 cups of water and 1/2 teaspoon of salt, bring to boil, reduce heat to low, cover and cook for 15 minutes.)
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2 Cut the tops off of the bell peppers. Remove and discard (compost) the stem and seeds. Place bell peppers cut side up on a steaming rack over an inch of water in a large covered pot. Bring to boil, let steam for 10 minutes.
3 Heat oven to 350°F. In a large bowl mix together the ground beef, basil, summer savory, marjoram, salt, several turns of black pepper, and rice.
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4 Remove bell peppers from steamer pan. Place cut side up in a pyrex or other oven-proof casserole. Gently stuff the peppers with the ground beef rice mixture. Drizzle olive oil over the stuffed peppers, along the outside of the peppers, and into the pan. Rub the oil over the outside of the peppers; it will help with browning. Sprinkle the tops generously with paprika.
5 Place on middle rack and cook for 25-30 minutes, until meat is cooked through.
Serves 4 to 6. Serve with ketchup.
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Granny,
Thanks for the recipe (actually the idea mainly)
Guess what we are having for dinner today.
I have several bags of frozen green pepper halves -
I make my stuffing with rice (oh, I always use 2 cups water to one of rice and do it in an open pot, stirring once and simmer till water gone) Mix that with one quart of my homemade canned chili - and stuff, then top with shredded cheese, sprinkle with diced bunching onions and some chopped cilantro - then bake.
Will pick some lettuce from my coldframe, add some diced dried tomatoes, celery, diced onion and topped with my vinaigrette dressing, some homemade pickled vegetables (cauliflower, broccoli, carrots and onions on the side and a goodly helping of my canned applesauce and since the oven will be on, might as well make a pan of cornbread (gotta make the cornbread to try out the corona grain mill I bought yesterday for $29.00 new)
The only part of the above that I was not grown by me is the rice. (grin)
Thanks again!