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)