Prep 15 mins
Cook 55 mins
Inspired from Southern Food, these are quick prep and smell phenomenal while baking. It's a great way to use up the bounty of peppers from the summer garden. I increased the herbs, onion and garlic from the original recipe since it seemed to be lacking some flavor. This is a family favorite, which freezes well. I'm sure you'll enjoy it as much as we do!
- 9 large green bell peppers
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1⁄2 cup chopped celery
- 1 (28 ounce) can diced tomatoes or 28 ounces peeled fresh tomatoes
- 1 (4 ounce) can tomato paste
- 4 garlic cloves, crushed
- 1 teaspoon dried oregano leaves
- 1⁄2 teaspoon dried leaf basil
- 1⁄4 teaspoon dried thyme
- 1 pinch red pepper flakes, to taste
- 2 teaspoons salt, divided
- 1⁄2 teaspoon ground black pepper, divided
- 1 egg, lightly beaten
- 1 1⁄2 teaspoons Worcestershire sauce
- 1⁄2 teaspoon onion powder
- 1 1⁄2 lbs lean ground beef or 1 1⁄2 lbs chuck
- 3⁄4 cup long-grain minute rice
- 3⁄4 cup shredded sharp cheddar cheese (optional)
- Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Bring a large pot of salted water to a boil, add peppers, cover ; reduce heat, and simmer for 5 minutes. Drain peppers and set aside.
- Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato paste, crushed garlic, thyme, oregano, basil, crushed pepper, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes, the longer the better.
- In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper onion powder, and Worcestershire sauce. Gently stir to blend; add ground beef, rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
- Recipe for stuffed peppers serves 9.
These were very good. I liked the extra veggies in the mixture. The only change I would make is to add more salt. We ended up salting it a bit at the table. Other than that, these were really yummy! Made for the 2014 Spring Pick A Chef event.