Stuffed Peppers

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Stuffed Peppers

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A true comfort food.
Simple. Delicious … and good on a budget too.  yumm.
There is something seemingly primitive and very satisfying about the combination of rice mixed with a tasty tomato sauce and nicely seasoned ground meat stuffed in a vegetable. NOM-NOM 😀

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Nothing fancy about this meal. But…layering | building of flavors will make it as gratifying as any.

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I know I added a lot of sauce this time…but…well… I love that sauce! Made with home canned tomatoes & flavored by the peppers & all the other seasonings. Garlic, Italian herb, basil…..pinch of brown sugar 😉
And of course the stock made with #BetterThanBouillon!
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Never being one big on measuring or being exact, this recipe is well… approx. I’ve probably never made it the same way twice; using seasonings that strike my fancy at the time …
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Ingredients:

1 cup cooked white rice
3 bell peppers (red, yellow, or green)
1 lb of ground beef
*Tbs or so Italian herb mix
*Tbs ” ” Basil
*Tbs Garlic 😉 (I’m big on seasoning)
” ” Salt
About a tsp freshly ground black pepper
Olive oil for drizzling
I top with parmesan cheese

Tomato sauce…homemade, crushed, stewed and/or any combination of those.
A cup of stock to tomatoes, along with above seasonings. A pinch or 2 of brown sugar 😉

Method:

If you haven’t already made the rice, start cooking the rice following the package instructions.

Cut the tops off of the bell peppers. Remove and discard the stem and seeds.
Place bell peppers cut side up on a steaming rack over an inch of water in a large covered pot. Bring to boil, let steam for 10 minutes. Or Blanche….

Heat oven to 350°F.
In a large bowl mix together the ground beef, seasonings and rice.
Remove bell peppers from steamer pan. Place cut side up in oven-proof casserole. Stuff the peppers with meat and rice mixture. Add tomato mixture over and around Stuffed Peppers.
Drizzle with EVOO.
Sprinkle the tops generously with parmesan or your favorite cheese.
Bake 40 – 50 minutes (?), until meat is thoroughly cooked. I go by when thermometer reads 160°-165°.

fun to use the produce I got from farmer’s market. I just look for a reason.

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That’s why I used a deeper pot this time; so I could make extra sauce. My cast iron Dutch oven ♡

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Gosh I hope I made that sound as easy as it is. Once you make, you’ll see how easy. And how you can easily adjust to your preferences. Its a very forgiving dish. And very delicious too. ♥

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2 comments

    • Funny. It’s a dish my dad always made when I was growin up. Then when I was raising mine on a farm with a garden FULL of peppers! lol I felt I had to! Aaah.. .the many uses for green peppers. And that was in Michigan (that equals cold or rain!); so warm dishes called out your name.
      thanks for stopping by! ♥

      Liked by 1 person

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