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Classic Stuffed Bell Peppers

Classic Stuffed Bell Peppers - 23_Fotor

What says comfort food more than stuffed peppers, hot right out of the oven, served with a side of hot mashed or whipped buttery potatoes!! When I was a kid, my mother and my Aunt Helen fixed stuffed bell peppers quite often.  I don’t know if it was a common dish on everyone’s table back then, or just on the tables of farm people who raised lots of bell peppers in their gardens. The only color of bell peppers my mother and Aunt Helen used for stuffed peppers were green ones.  I’m assuming that’s because they picked vegetables daily from their gardens and picked the green peppers before they had a chance to change in color.  These days, I don’t have much free time for gardening, and I love the fact that I can find a variety of colors of bell peppers at my local grocery store.  I love a mix of colors.  I love to serve this classic comfort food alongside a huge pile of homemade whipped buttered potatoes.  To this day, I still love to mix the stuffed pepper filling in with my potatoes and take warm savory comforting bites, just like when I was a kid.

Here’s how I made them…

Classic Stuffed Bell Peppers - 1

First I diced up some onion and set it aside…

Classic Stuffed Bell Peppers - 2

Next I cut the tops off of six large bell peppers and I like to use different colors and mix it up.  I removed the membranes and seeds…

Classic Stuffed Bell Peppers - 5

Then I made use of the tops that I had cut off.  I cut the stem area from the remaining pepper that was left…  

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Then I diced up the remaining tops and mixed them together.  I set them aside while preparing the other ingredients…

Classic Stuffed Bell Peppers - 3

Next I placed a cup of water in a medium pan and brought it to a boil.  I added a cup of instant rice and brought it back to a boil…

Classic Stuffed Bell Peppers - 4

Then I removed the pan from the heat and placed a lid on it.  I left it covered while I finished preparing the rest of my ingredients…

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The next thing I did was heat a small amount of canola oil in a large skillet.  I added some ground beef, my diced onion and peppers, some minced garlic and salt and pepper…

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I mixed it up and browned the mixture over medium heat, turning frequently…

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Until the mixture was browned and the peppers and onion were tender.  I drained off the grease and returned the skillet to the heat…

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Then I added some diced tomatoes, tomato sauce, soy sauce, the cooked rice and more salt and pepper to taste…

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And I mixed it all together really well…

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Next, I sprayed the cups of a jumbo muffin tin with non stick cooking spray.  I placed the peppers in the muffin cups.  This keeps any lopsided peppers from falling over, such as the red one pictured in the pictures above and below…

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I filled each pepper with the filling.  I placed the muffin tin on a cookie sheet, just in case anything were to spill over, and I covered the peppers with foil and placed in my preheated oven…

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Then I baked them for an hour, uncovered them, sprinkled on some shredded Mozzarella Cheese…

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And baked them uncovered for an additional 10 minutes until the cheese was nice and melted…

Classic Stuffed Bell Peppers - 29_FotorThen I served them hot out of the oven with a side of homemade whipped buttery potatoes.  Can you say comfort food!!! 

Classic Stuffed Bell Peppers - 23_Fotor

The next time you’re in the mood for hot, savory comfort food, make these Classic Stuffed Bell Peppers!!

Enjoy!

Cindy @ My Country Table

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Classic Stuffed Bell Peppers


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 20
  • Cook Time: 90
  • Total Time: 110

Description

Tender baked peppers stuffed with beef, rice, peppers and onions and perfectly seasoned. Savory and comforting!


Ingredients

  • 6 large bell peppers, any color, tops saved
  • 1 medium to large yellow onion
  • 1 cup of instant white rice, uncooked
  • 2 tablespoons canola oil, or oil of your choice
  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons minced garlic
  • 2 tablespoons soy sauce
  • 1 can petite diced tomatoes with juice, 14.5 ounces
  • 1/2 cup tomato sauce
  • 6 tablespoons shredded Mozzarella cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray the insides of the cups of a jumbo muffin tin, or spray a small baking dish that will hold the peppers upright and close to together.
  3. Cut the tops off the peppers and set aside. Remove the membranes from the peppers and scrap out any seeds. Place the peppers upright in the muffin tin cups or baking dish. Dice the tops up small, discarding the stems, and set aside.
  4. Dice the yellow onion and set aside.
  5. Bring one cup of water to a boil in a medium pan over high heat. Add the rice. Cover and remove from heat. Keep covered while preparing the remaining ingredients.
  6. Heat the oil in a large skillet over medium heat. Add the ground beef, diced onion and peppers, salt, pepper and minced garlic. Chop up any lumps in the beef and cook, turning frequently, until the beef has browned. Remove from heat and drain.
  7. Add the tomatoes, tomato sauce, soy sauce, and rice to the skillet. Add salt and pepper to taste.
  8. Spoon the beef mixture into the peppers, filling each one slightly over the top.
  9. Bake covered for one hour, then uncover. Sprinkle with the cheese and return to the oven and bake for about ten minutes until the cheese melts.
  10. Serve hot with a side of hot mashed or whipped buttery potatoes!!

Notes

  • If using a muffin tin, place a cookie sheet under it for any chance of spill over.

Nutrition

  • Serving Size: 6

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