A Recipe: Stuffed Peppers

I know.  This post has nothing whatsoever to do with Easter.  Well, here's the thing.  I've been wanting to share this recipe with you -- and since I just made Stuffed Peppers the other night... it was on my mind, and I actually remembered to take pictures, so... yeah.  Today's the day.

My mom used to make stuffed peppers when I was growing up.  I always enjoyed them, although it wasn't until I was older that I learned to appreciate the pepper part of the dish - LOL.

A pan full of yummy goodness!

It's only within the last couple of years that I've started making them for my family -- for no reason in particular, other than... the idea never came up.  I think it was my hubby who said, "how about stuffed peppers this week?" -- and I went to my mom for her recipe.  I've tweaked it and twisted it a little, and compared it to some other recipes, and came up with my own version.  It's become one of our go-to recipes, and I thought I'd share it with you.

For us, there are two critical points:

• that the peppers are cooked and very soft
• that the rice is not overcooked and mushy

That said, this is the recipe that works for me!

Stuffed Peppers

4 green bell peppers

1 lb. ground round

2 c. uncooked MINUTE rice

16 oz. tomato sauce*

1 ½ tsp. dehydrated onion (our preference)

1 ½ tsp. chili powder

salt and pepper to taste

* PLUS extra sauce to pour in bottom of dish -- or even just water to help steam-cook the peppers.  The size of your casserole will determine how much sauce/water to cover the bottom.  I use a 9x13 pan, and use 1-1 ½ cups of liquid in the bottom.  TIP:  If you use sauce vs. water, you can spoon it over your peppers when they come out of the oven!  (yum-O!)

1. Brown ground round and drain.
2. Prepare rice per instructions on package, but only let it sit to absorb the water for 2 minutes or so.  Drain the rest of the water.
3. Halve the bell peppers top to bottom, removing core and seeds.  
4. To a large mixing bowl, add meat, rice, 16 oz. tomato sauce, onion, chili powder, salt, and pepper.  Mix well.
5. Place *extra sauce/water in bottom of baking pan.
6. Add pepper halves, and stuff with meat mixture.
7. Cover with foil, and bake at 350F for 45-60 minutes -OR- until peppers are cooked to your liking.

Depending on the size of your peppers, you might end up with extra meat-mixture.  I freeze it, and it's ready to go for a small batch of peppers sometime!

And speaking of extras -- this recipe is more than enough for a meal for our family.  We have enough for another night -- or for several packed lunches!  My hubby and son like to take them to work for a "hot lunch."

Comfort food at it's finest!

  

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