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Prep 30 mins
Cook 15 mins
Another recipe from my MIL. Very simple, fast, and tasty. I've listed the spices I used, but honestly, I have no idea how much of each spice. Anywhere between 5-8 "shakes" of each. Season to your taste! Or substitute sausage for the ground beef.
- 4 bell peppers, halved and seeded, any color
- 1 lb ground beef
- ground black pepper, to taste
- cayenne pepper, to taste
- onion powder, to taste
- chili powder, to taste
- paprika, to taste
- dried sage, to taste
- 2 1⁄2 cups yellow rice (I used an 8oz box of Goya brand )
- 1 (14 1/2 ounce) can diced tomatoes
- 2 cups shredded cheddar cheese
- Set oven to broil.
- Brown beef (or sausage) in a large pan with the spices (if using sausage, don't add the spices).
- While beef is browning, prepare yellow rice as instructed on bag or box (or use your own recipe) in another large pan.
- While beef and rice are cooking: rinse, halve, and seed your bell peppers and place them hollowed-side up in a 13 x 7 inch baking dish.
- When beef is done browning, add the beef, diced tomatoes, and 1.5 cups of cheese in with the rice pan and stir till thoroughly mixed.
- Put a heaping spoonful of rice mixture into each bell pepper. They'll probably overflow --
- Sprinkle remaining shredded cheese over the top of the stuffed peppers.
- Broil the stuffed peppers until cheese on top is just melted and bubbly (about 15 minutes).
I had a recipe for beef stuffed bell peppers once, but it disappeared. This recipe sounded close, but it had an ingredient, "maggi" that was unfamiliar. I checked my local supermarkets with no joy. I found that WalMart sold it by the case and that it was a staple of Thai food. I went to the largest Asian food market in the area and found a 27 oz. bottle for $5.99. I had originally thought I could substitute Worcester Sauce for the Maggi, but, once I tasted the two, I realized how wrong that would be. There are some fish sauces that could do and soy sauce would be close, although Maggi has no soy. One of the good things about Maggi is it can sit on the shelf after being opened. No refrigeration needed.
So far as the recipe is concerned, it was great. I had too much stuffing because my peppers (I bought three packages of "Stoplight" (red, yellow, green) peppers which were smaller than the singleton green I bought) were overfilled. I made two patties from the leftover mixture and fried them for lunch the next two days.