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Main Courses — Beef
Recipe
Stuffed Bell Peppers
by Amanda Causey on July 15, 2009 in Beef, Main Courses
Recipe Description
Bell peppers stuffed with a rice, beef, tomato, and spice mixture.
Preparation Instructions
Bring large pot of water to boil. Cut top off peppers and remove seeds.
Salt water and add peppers to boil 3 minutes.
Drain, set aside to cool.
Preheat oven to 350.
Heat 4 tbsp oil in large skillet over med heat.
Add onions and garlic, and cook about 5 minutes.
Add meat and cook until browned. Drain.
Add rice, tomato sauce, oregano, and season with salt & pepper. Mix well.
Drizzle 1 tbsp oil inside peppers and stuff with filling.
Combine ketchup, Worcestershire sauce, Tabasco, and 1/4 cup water in bowl, then spoon over filling.
Add 1/4 cup water to the baking dish.
Bake for 40-50 minutes.
Ingredients
- 4 whole Green Bell Peppers
- 5 Tablespoons Extra Virgin Olive Oil, Divided
- 1 piece Medium Onions
- Garlic
- 1 pound Lean Ground Beef
- 1-½ cup White Rice, Cooked
- 1 can 8 Oz. Tomato Sauce
- 1 teaspoon Dried Oregano
- ½ teaspoons Salt, Or To Taste
- ½ teaspoons Ground Black Pepper, Or To Taste
- ½ cups Ketchup
- ½ teaspoons Worcestershire Sauce
- 1 dash Tabasco
- ½ teaspoons Garlic Powder
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Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
mixedlovers on 7.17.2009
Wow! Yummmy. My husband said that he would definitely eat these again. Nice. Since this was my very first time making stuffed peppers, I was pleased to hear he was hooked!
There is no mention as to how much garlic to use so I just eyed it. And I used Cayenne pepper instead of Tabasco because I didn’t have any! The taste was great and I’m in love with the stuffing.
buckeyemom (carolyn) on 8.2.2009
Made this for dinner today, it was so goooood my husband really liked it. Like the other review, with no mention of the garlic,I just added what we like (alot) . This is something that we will have again. Its just the two of us so I have two left over, dinner again in couple day
carolineinthecountry on 8.15.2009
I had never made stuffed bell peppers before but had a abundance of them from our garden so I got on Tasty Kitchen to find a recipe. This one was really good and superfast to make. Obviously, it’s a big hit with the fellas because my husband also voted for it to have a place in our permanent recipe file. Has anyone ever tried to freeze these – maybe without the sauce and add the sauce when you bake them?
culiath on 9.28.2009
These are great! I made them with ground turkey and garden veggie spaghetti sauce since that is all I had in the cupboard. They are going in my favorite list, and they freeze well.
soonerone on 10.5.2009
I made these last night, haven’t tried them yet. I just added garlic salt and no onions. I made a double batch and tonight when I rewarm them, I am going to put cheese on top. They looked and smelled wonderful! Good to know they freeze well.
Thanks Amanda!
Amanda Causey on 12.21.2009
Thanks everyone for the replies… I have never tried freezing them, but now that I know they freeze well, I’ll have to try it!
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