Stuffed Green Peppers

stuffed peppers

I love stuffed green peppers at the height of summer, when they are plentiful and found in the farmers’ markets.

However, there are often lovely peppers found in the grocers year round.  This meal is particularly nice, since the peppers form their own container.  A nice variation is to make them with yellow, red or orange peppers.

I once tried to make these in a hurry and didn’t allow time for the cooling of the peppers after they had been blanched and salted.   I could not believe how bitter they were.

I serve these peppers with some crusty bread and a nice green salad such as my Clementine and Almond Salad.

Enjoy!

Stuffed Green Peppers

Ingredients

  • 6 Large green peppers (choose peppers that are squarish and will sit upright)
  • 1 onion (chopped)
  • 1 Lb. or 500 gm lean ground beef
  • 1 1/2 Cups cooked rice - 3/4 cup uncooked (See Easy Steamed Rice recipe )
  • 1 14 oz (398 ml) tin diced tomatoes or 3 large fresh tomatoes diced
  • 1 Large carrot grated or medium diced
  • 1 - 1 1/2 Cups grated old cheddar
  • 1 clove garlic, minced or 1 tsp dried garlic
  • 1 Tsp salt or to taste
  • freshly ground pepper (to taste)

Directions

Cut tops off the green peppers. Remove the seeds and membranes, leaving the peppers whole. Cover with boiling water; cook 5 min. and drain. Sprinkle with salt; cool in the refrigerator at least 2 hours (or longer) before cooking. (The salt added when they are hot and then the cooling removes the bitterness from the peppers and makes them very tender)
blanched salted peppers
Saute the beef and chopped onion and garlic. Drain off any fat. Add, salt, pepper, rice, grated carrot and tin of tomatoes or fresh diced tomatoes. Mix well.
Half fill the peppers with this rice mixture (fairly packed); add some of the grated cheese. Fill the pepper almost to the top with some more rice mixture. Top it with some more cheese. Place each filled pepper in a glass baking dish. At this stage you can cover the peppers and put them in the fridge until you are ready to bake them.
Bake in 350 deg F oven for about 25 minutes or longer if the filled peppers have been in the fridge.
stuffed peppers

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