Prep 1 hr
Cook 1 hr
When the end of the garden comes, I have too many peppers, tomatoes, and other vegetables. I gleaned from all the recipes here I could find and adjusted it to suit our garden produce and tastes. We grow our own herbs, and I tend to be very heavy handed with basil and moderately heavy handed with oregano.
- 8 bell peppers
- 3 medium onions
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 tomatoes (diced)
- 1 (15 ounce) can tomato sauce
- 1 tablespoon sugar or 1 tablespoon sugar substitute
- 1 lb ground beef
- 1⁄2 cup rice (uncooked)
- 1 tablespoon dried basil or 2 -3 tablespoons fresh basil
- 1 tablespoon dried oregano
- 1 egg
- 8 ounces sharp cheddar cheese
- Cut the tops off peppers, clean out the seeds and any heavy membranes, and set into 2 (lightly oiled)deep baking dishes.
- Saute 2 of the onions with the (diced) tops of the peppers in olive oil.
- Set aside to allow to cool.
- Saute remaining onion (until translucent) and garlic in olive oil in saucepan (add the garlic in last 3 minutes, so it does not burn).
- Add the tomato sauce (reserve about 1/4 cup), diced tomato (if no fresh tomato is available, a small can of diced tomato works fine), and sugar.
- Let sauce simmer gently while stuffing peppers.
- Slightly beat egg in a medium bowl.
- Add ground beef, the reserved tomato sauce, rice, sauted peppers/onion mixture, and spices.
- Mix lightly and fill peppers.
- Add sauce to baking dish.
- Bake (covered) at 350 degrees for 45 minutes, putting cheese on top during last 15 minutes of baking time.
- Serve with a green vegetable or salad.