Baked Stuffed Bell Peppers

"There are so many recipes for Baked Stuffed Peppers - each a little different, each bringing something a little different to the dinner table. This is the recipe I learned from my mother. A meal in itself I generally serve 1 stuffed pepper "half" per person along with freshly baked French bread and a tossed salad, for those with healthier appetites you can of course serve 2 "halves" per person. I like to use red and or yellow peppers over the green - I find the red/yellow peppers to be a bit sweeter. These can also be made ahead and frozen for OAMC - when ready to use simply thaw overnight in the fridge and bake as directed."
 
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photo by Riverside Len photo by Riverside Len
photo by Riverside Len
photo by Carla C. photo by Carla C.
photo by Carla C. photo by Carla C.
photo by Carla C. photo by Carla C.
Ready In:
2hrs 15mins
Ingredients:
12
Serves:
4-8
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ingredients

  • 4 red peppers, halved, seeds & membranes removed
  • 1 lb ground beef
  • 1 cup cooked rice
  • 1 pepper, minced (any color)
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 1 tablespoon Italian spices
  • 1 egg, beaten
  • 18 cup Italian breadcrumbs
  • salt & freshly ground black pepper, to taste
  • plain spaghetti sauce (jarred or homemade)
  • sharp cheddar cheese, shredded
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directions

  • Preheat your oven to 350°F.
  • In a large bowl combine ground beef, cooked rice, minced pepper, minced onion, minced garlic, Italian seasonings, beaten egg, breadcrumbs and salt and freshly ground black pepper, to taste.
  • Use your hands to mix ingredients well.
  • Using a 1/2 cup measuring cup - measure out a 1/2 cup meat mixture for each halved pepper and fill.
  • *At this point, if you are using this recipe for OAMC you can wrap your peppers in saranwrap, then place them in a zip-lock bag and store them in the freezer for later use.*.
  • Place peppers in a baking dish and cover with your favorite jarred or homemade spaghetti sauce (about 1 cup per pepper half).
  • Cover and allow to cook 90 minutes (Please note that I have only ever made 4 halves at one time - so the cooking time could be longer if making 6 or more at the same time.).
  • After 90 minutes, check to see how far along the peppers are cooked; if they are nearly done uncover and baste with some of the spaghetti sauce from the baking dish (as mentioned above, if baking many peppers all at one time there is the possibility that they will not be as far along at this point - please continue to bake covered an additional 30 to 45 minutes and then proceed with the following instructions.).
  • Bake an additional 20 minutes then top each pepper half with shredded cheese and continue baking another 10 to 15 minutes.
  • Serve along side freshly baked bread and a salad, enjoy!

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Reviews

  1. This was very good. I added a 1/4 cup of grated parm cheese and a couple of shakes of worcestershire sauce. I baked it covered for 1 hour and then checked for doneness with an instant read thermometer, they were done at that point. Then I upped the oven to 425 and topped the peppers with sauce and grated parm, returned it to the oven for about 10 minutes. I didn't use cheddar because I like my peppers to have an Italian flair to them.
     
  2. This recipe is good however to reduce the cooking time I suggest browning the meat first and quickly saute the onions and garlic. You could also reduce the ground beef to 3/4 LB and add 1/4 LB of Italian Sausage for add flavor. Once you brown the meat and saute the onions you will only need to cook the peppers for 45 minutes, you can begin cooking the peppers unstuffed while browning the meat. You could also substitute the chedder cheese for parmigiano reggiano cheese!
     
  3. This is an excellent recipe. I seeded the peppers and filled them. My DH loved this. Thanks for a great, easy recipe.
     
  4. Definitely want to cook the time listed. I like mine slightly crunchy, so I did it the 90 minutes, added cheese, and cooked 20 minutes. Didn't cook the last 10-15 minutes. The filling was good but needed something a little more. I might mix the sauce in with the mixture than pouring on top next time.
     
  5. Let me start by saying that I don't like stuffed peppers. But these were fabulous. I made ahead and froze. I wish I would have looked at the directions more carefully, though. I didn't realize how long they had to cook for so I improvised. Cooked them for 1 hour at 400 and then uncovered and upped the heat to 450 for about 20 minutes. I didn't have any cheese so I omitted that but I didn't miss it at all. The peppers were extremely tender and the flavor was amazing (even warmed up the next day). Thanks so much.
     
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Tweaks

  1. These were good and easy to make. I doubled the recipe so I would have some to freeze. I followed the recipe other then I used onion powder instead of minced onion. I also only used half of the italian seasoning. I also did as another reviewer suggested and added some spaghetti sauce to the meat mixture. We topped ours with parm cheese instead of cheddar. I made these on the grill as I didn't want to heat me up my kitchen. They took about an hour. I covered them for the first half and hour. I cooked all of these and froze them after they were cooked. They tasted even better warmed up.
     
  2. This recipe was good. I used green bell peppers instead of red because they were on sale and added chili powder and mozzerella cheese. It turned out great. Thanks for the post.
     
  3. Very easy without having to boil the peppers! Great taste also! I substituted sausage for the meat since I was out of ground beef and the whole family loved it! I spiced it up just a bit also with some crushed red peppers. Definitely will make this again!
     
  4. I used ground turkey instead of beef and brown rice and these were just splendid....Even my 4 year old liked them. I agree that the use of red or yellow peppers just make these even that much better. Thank you so very much!!!
     

RECIPE SUBMITTED BY

<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson &amp; Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes &amp; ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music &amp; a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>
 
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