Prep 30 mins
Cook 45 mins
Try using red, yellow, as well as green peppers for a nice presentation. What makes this recipe interesting are the spices--chili pepper and a hint of ground cloves. Sounds strange, but it's delicious.
- 4 -6 bell peppers, depending on size of pepper
- 1 1⁄2 cups cooked rice
- 1 lb ground beef
- 1⁄2 cup chopped onion
- 1 -2 minced garlic clove
- 1⁄8 teaspoon ground cloves, scant
- 2 teaspoons chili powder
- 3⁄4 teaspoon salt
- 1 (14 1/2 ounce) can diced tomatoes
- Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
- Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
- Brown ground beef with onions and garlic.
- Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
- Stuff peppers.
- Bake 350 for 45 minutes.
This was my mothers favorite although left out the clove an chili powder. She instead added a can of corn and topped it off with croutons sauted in butter which got nice and crunchy on top. I made this as a casserole by chopping in my peppers.
These are good! I liked the suggestion of cutting off the bottoms to make them sit up straight. I put the bottoms inside the pepper so there was no hole and the stuffing wouldn't run out while cooking. I had enough stuffing to stuff my pepper tops for mini stuffed peppers! I used Muir Glen fire roasted diced tomatoes and this gave it even more flavor!! Thanks for this great stuffed pepper recipe!