Seasoned Stuffed Bell Peppers

Submitted by Luby Luby Luby

"I like all well seasoned food so I guess that is what attracted me to this recipe."

 

• Ready In: 1hr 30mins
• Ingredients: 15
• Serves: 4

ingredients

• 8 medium bell peppers (Green Variety)
• 29.58 ml oil
• 453.59 g ground beef
• 236.59 ml chopped onion
• 3.69 ml minced garlic
• 2.46 ml dried thyme
• 3.69 ml salt
• 2.46 ml black pepper
• 2.46 ml basil
• 0.61 ml ground cayenne pepper
• 453.59 g can whole canned tomatoes, drained
• 29.58 ml Worcestershire sauce
• 473.18 ml cooked rice
• 236.59 ml grated cheddar cheese
• 78.78 ml grated parmesan cheese

directions

1. Cut off and discard the top fourth of the bell peppers.
2. Remove the seeds and membrane.
3. Place peppers upright in 1/3 to 1/2 inch salted water in heavy pot.
4. Bring water to a boil and cover tightly, then lower flame and cook for exactly 5 minutes.
5. Remove peppers, drain thoroughly and set aside while preparing the stuffing.
6. In large heavy pot heat oil and saute the ground beef and onions until brown.
7. Add garlic, thyme, salt, black pepper, basil and red pepper.
8. Cook on low for 5 minutes.
9. Add drained tomatoes and cook 2-3 minutes breaking up tomatoes.
10. Add cooked rice and worcestershire, mixing well.
11. Cover and simmer for 10 minutes.
12. Remove from heat and add cheeses.
13. Stuff peppers and bake at 350 degrees, uncovered, for 20-30 minutes or until lightly brown.

Reviews

[Love to Eat]

Flavor was good, not too difficult to prepare. These were my first stuffed peppers and to me it was just TOO much pepper for me, I dumped the second one out and only ate the filling.

 

[VickyJ]

Hello there! :) I made this last night for dinner. It was a huge hit! I have to say, I forgot to use the Worcestershire sauce and parm cheese. That wasn't intentional, since I had both. I think I was just in a hurry. Parsley cut her peppers length-wise, so did I. I have done that for a couple years now. For me, they are easier to serve that way. I cooked my rice in beef broth, with a little garlic powder and italian seasoning. After that was done, I added chopped stewed tomatoes, since that was all I had on hand, and a bit of tomato sauce.. not much though. Something else, I didn't cook my peppers before hand. After I stuff them, I like to add some water (about 3/4 of an inch from the bottom). It seems to cook the peppers more evenly. I added a bit of cheddar cheese to the top of the peppers about 5 minutes before they came out of the oven. On the side, were roasted potato slices. Thank you so much for the yummy recipe. Next time I make it, I'll make sure to add the things I forgot to include.

 

[Ophirmom]

I didn't have meat on hand so I used TVP soaked in beef broth, it still turned out very well. This was really great, and I'm not usually a stuffed pepper fan... I came looking for a recipe that didn't involve tomato paste and sugar, and this was excellent.

 

[*Parsley*]

Definitely well-seasoned as the title suggests! Very tasty! The only thing was that the filling mixture seemed too "sticky" at the end of simmering. I remedied that by adding 8 oz of tomato sauce (and a pinch of sugar) and it was just right. I sprinkled a little of that parmesan on top of the stuffed peppers before baking. I cut my bell peppers the long way and stuff them...... just to get smaller, more kid-sized portions. I'll certainly use this recipe again and just continue to add the tomato sauce and sugar. Thanx so much for sharing this!

 

[Kim D.]

Luby, this was wonderful! The only change I made to the recipe was omiting the cooked rice, just because my husband doesn't like rice in his stuffed peppers. He's strange! Anyway, I thought it was delicious and loved the flavor. I will definitely make these peppers again. Thanks Luby!