Stuffed Bell Peppers

Recipe Description:

I like to think of stuffed peppers as a leftover meal. I brown up some ground meat and then throw in some leftover rice along with anything else that I think would be good in there, some tomatoes, and there you have it. So here is my basic recipe for stuffed peppers. I normally make 4 peppers at a time and have enough leftover stuffing for another 3-4 peppers. You can either throw the stuffing in the freezer for a quick meal another day or sprinkle the stuffing around the peppers if you would like more with your meal.

Prep Time: 20 Minutes

Cook Time: 35 Minutes

Servings: 4-8

Difficulty: Easy

Recipe Ingredients:

4-8 Bell Peppers (any color)

1 lb Ground Meat

1 C. Cooked Rice

2-3 Tomatoes, Diced

1-2 Celery Stalks, Chopped

1/2 Med Onion, Chopped

3 Cloves Garlic, Minced

1/4 - 1/2 t. Cinnamon

2t. Salt (more or less depending on your taste)

1t. Pepper (more or less depending on your taste)

1/2 C. Cheese (any good melting cheese. I normally use cheddar, but Gouda is good too or mozzarella)

Recipe Instructions:

Cut the tops off your peppers about 1/2 - 1 inch from top. You want to cut far enough down so that the stem comes off with the top but not so far down that you have no room left put stuffing in. Remove seeds and the white membrane from the inside.

Place the tomatoes, celery, onions, garlic, 1 t salt, and 1/2 t pepper in a 2 quart saucepan and "stew" for 10 min. ** Remove from pan and set aside for now.

Brown the meat with the rest of the salt and pepper.

When the meat is brown add the rice, tomatoes, and cinnamon. Taste and see if you need more salt or pepper, or if you would like any other spices. When it tastes right and everything is well mixed, it's time to fill the peppers.

Place your peppers in an oven safe dish that will hold the peppers upright. If you need to, slice a little bit of the bottoms off to get the peppers to stand up, just don't cut all the way through making a hole. Fill up the peppers with your filling and put tops back on. Don't pack the meat in there real tight, but make sure there are not any big holes. Cover and bake at 350 degrees for 30 minutes. Pull out the rack take off tops and sprinkle the cheese on the meat. Bake uncovered for 5 minutes or until cheese is melted. Pull out of the oven and let rest for a few minutes before consuming.

**For an even quicker meal you can substitute 1-2 cans of stewed tomatoes for the veggies. If you do this just add the tomatoes after the beef is browned. I find that I normally have all the fresh veggies on had but not a can of tomatoes.

Author: helay8403

I'm a stay at home mom doing my best to feed my family real food on a budget. View all posts by helay8403

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: helay8403

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