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Peppers Stuffed with Ground Beef, Rice and Cheese Recipe

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This recipe for Peppers Stuffed with Ground Beef, Rice and Cheese is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 large green bell peppers
2 cups cooked basmati or long grain rice
1 pound lean ground beef or chuck
2 tablespoons olive oil
1/2 cup diced bell peppers (use reserved tops)
1/2 cup diced sweet yellow onions
1/2 cup diced celery (optional)
1 can (14.5 ounces) diced tomatoes
1/2 can tomato paste
2 crushed cloves fresh garlic
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
2 teaspoons sea salt (divided—1 teaspoon for boiling peppers, 1 teaspoon for seasoning ground beef)
1/2 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
11/2 cups shredded mild Cheddar cheese (divided)
Directions:
Directions:
Cut the tops off peppers, dice tops only, and set aside. Remove seeds and membranes from peppers. Try not to pierce pepper flesh as this will prevent juices from leaking out during baking. Fill a large pot half full with water. Add 1 teaspoon of salt and bring to a boil. Add peppers, reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside. Cook one cup of rice according to package directions. Add olive oil to a large skillet, then heat to medium-high and brown the ground beef. Drain any excess fat from the ground beef. Add diced vegetables and cook mixture until the vegetables are tender but not overcooked. Add tomatoes, tomato paste, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Simmer for about 10 minutes. Add rice and cooked ground beef mixture in a large bowl, then stir to combine. Add half of shredded cheddar cheese and stir to blend. Stuff peppers with meat mixture and place in a 3-quart baking dish. Top each pepper with remaining cheese. Bake at 350º F (uncovered) for about 30 minutes or until the cheese begins to bubble and brown
Personal Notes:
Personal Notes:
I like to use red or orange peppers. I had a cup of diced peppers from the tops so omitted the celery. I added a few hot pepper flakes with the oregano and basil as we like spicy food. You can substitute 680 ml. of tomato sauce for diced tomatoes and tomato paste. I find that unless you beef is extra lean you may not need all of the olive oil. Can be reheated in the microwave. You may have extra filling if your peppers are not especially large but it is good in wraps with a little shredded lettuce and salsa. To make gluten free omit the Worcestershire sauce.

 

 

 

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