Stuffed Green Peppers

Whole Stuffed Pepper

My mother often made stuffed peppers, so I grew up loving them and also often made for my family. 

In the days before salsa and sour cream were easily available, we passed the ketchup bottle around topping them off before eating.

Green peppers are inexpensive, even lower priced during summer months or abundant at farmer's markets.  I stock up, half and remove seeds, blanch and freeze for future use.  Large ones halved can be stuffed and served in a "boat-like" style.

Frozen green peppers are handy to have on hand for chile, Italian beef sandwiches, omelets, & stews.


Stuffed Green Peppers

• 4 - 6 green bell peppers
• 2 Tabs. oil
• 1 cup diced onions
• 1 pound ground beef
• 1 Tab. minced garlic
• 1/4 cup minced fresh parsley or  1 Tab. dry
• 3/4 tsp.salt
• 1/2 tsp. black pepper
• 1 Tab. Worcestershire sauce
• *1-1/2 cups cooked white rice or Mexican rice
• 8 oz. tomato sauce, or salsa
• 1-1/2 cups of shredded cheese, I use Cheddar



Halved Stuffed Peppers

• Water

Preheat the oven to 350 degrees.
Cut off tops and remove seeds. If they're uneven on bottom, take a thin slice off the bottom so they stand flat. If large, cut in half and serve in a "boat-like style. Parboil peppers 2 to 3 minutes in boiling water to soften. Remove, drain and cool. 

Heat oil, add onions, beef, garlic, parsley, salt, pepper and Worcestershire. Cook until the meat is browned, stirring to break up lumps. Add rice and tomato sauce, mixing well. Remove from heat, let cool, then mix in 1 cup of cheese.

Pour water into a baking dish to just cover the bottom, about 1/4-inch deep. Stuff peppers with mixture, packing tightly down, and place in the baking dish. Bake until the peppers are soft and filling is heated through, 25 to 30 minutes. Leftovers can be wrapped in foil and frozen. Sometimes I make extra and freeze.

Remove from oven, top with remaining cheese and let rest for 10 minutes before serving.
Toppings: ketchup, salsa, sour cream, Tabasco sauce.

*When cooking rice I make a double batch and freeze to have on hand when recipes call for cooked rice. It's a time saver for many recipes calling for a small amount.

Estimated cost: $1.25 per serving or less, for whole stuffed pepper; .63 cents for a half.

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