Recipe from the Farm: Stuffed Peppers
I love a good stuffed pepper. Stuffed anything, really, seems fancy to me, and I do like to give people cause to ooh and aah a little bit at the table. In many parts of the country it's stuffed pepper season. In my own backyard they peppers are loaded with fruit, all hanging heavy on the plants. It's a race now to see if they'll turn nice and red before the frost, or if we'll have to pick them green. Nice thing about a stuffed pepper recipe is, they are good either way.
We're grateful to the good people at Paulus Orchards for sharing this recipe with us. It's a good one! We added a little bit of Parmesan cheese to the mozzarella that goes on the top and served it with a nice green salad. Enjoy!
- 6 large green peppers
- 1-1.5 pounds ground beef
- 1/2 of a small onion, chopped
- 1 clove garlic, minced
- 1 c cooked rice
- 1 t salt
- 15-25 ounces tomato sauce (1 can is 15 oz., depends on how moist you want your peppers, I use more than one can)
- 3/4 c shredded mozzarella cheese
- Cut off top of peppers and remove seeds and membranes.
- Cook peppers in enough boiling water to cover for 5 minutes and then drain.
- Cook ground beef, onion, and garlic and then drain off fat.
- Stir in rice, salt, and 10-15 oz tomato sauce. Heat through.
- Stuff each pepper with beef mixture and stand upright in ungreased square baking dish.
- Pour some tomato sauce over the tops.
- Cover with foil and bake for 45 minutes at 350 degrees.
- Uncover and bake an additional 15 minutes. Remove from oven and sprinkle with cheese.
By: | Jun 22, 2011 11:47 AM | Permalink
Great Recipe,,, we do them just about the same way, except we froze over 100 of them ALREADY STUFFED and put them in freezer bags, and ate on them for over 2 years. Pop them in the oven or microwave , drain extra water off of them during cooking and thawing . Add you cheese to the top and what a great fast meal.... love them
By: angela williams | Mar 21, 2011 10:10 PM | Permalink|
I use grated cauliflower as a substitute for rice and nobody can tell...its the best substitute for rice:)
By: Star Algermissen | Sep 24, 2010 12:31 PM | Permalink|
I have made stuffed peppers and this one looks like a good recipe. It's almost exactly how I make them only I add a tomato sauce to it. I make more rice than I need and mix the mixture of tomato sauce, onions, grass fed hamburger meat. I stuff the peppers and then make a bed of the mixture in the bottom of the casserole. I nest the stuffed peppers into this bottom layer, add cheese to the top of the stuffed peppers, put the pepper top back on and bake it until the cheese is melted and the whole dish is Toasty Warm. My family loves it.
By: Ron Shurie | Sep 24, 2010 03:08 AM | Permalink|
Great recipe, thanks. I make and portion homemade food for my folks through out the year providing them with good wholesome meals as they are in their 80's. Dad always enjoys the stuffed peppers and cabbages but complains they have too much meat in them. Here is my modified recipe. Use 2 cups brown rice (cooked about 25 minutes) along with finely chopped celery, carrot and onion in equal portions against 1# of beef (preferably from your local farmer). Don't t forget to use plenty of Hungarian Paprika, then salt and pepper to taste. We simmer covered in half tomatoes/half water until tender with the lid cocked on the top of the pot.. This provides some additional veggies and makes him very happy. We don't use any cheese on this "Hunky" version of a fine stuffed pepper. Enjoy!
By: | Sep 23, 2010 10:31 PM | Permalink|
In the book "Vegan Lunchbox" there is a recipe for stuffed peppers that has walnuts, chickpeas, oat bran, herbs, tomato sauce. It is delicious.
By: CIndy Heilmann | Sep 23, 2010 07:08 PM | Permalink|
If you blacken your peppers it takes the "burp" out of them and makes them sweeter. If you have a gas stove, flip the black burners over and set your peppers on there. When the skin is black flip around. Rinse off burned skin in the sink. You may use an outside grill for this also.
By: | Sep 23, 2010 06:57 PM | Permalink|
One of the slickest tricks I've learned in recent years is that you can freeze bell peppers. Wash thoroughly, dry, remove stem and extraneous membranes. Cut them in half if you want some for stuffed peppers, or quarters and place in plastic bag. You'll be surprised at how many will fit into a one gallon bag using this method. How wonderful to have these beauties in the freezer for winter cooking. Use them just like fresh and whenever you have a pot of soup going, toss some in. They are divine in soup.
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