Dad's Stuffed Bell Peppers Recipe Cooking method
Easy stuffed bell pepper recipe Ingredients
• 4 green or red bell peppers
• Salt
• 5 Tbsp extra-virgin olive oil
• 1 medium yellow onion, peeled and chopped
• 1 clove of garlic, peeled and chopped
• 1 lb of lean ground beef
• 1 1/2 cup of cooked rice or 3/4 cup of raw instant rice
• 1 cup chopped tomatoes, fresh or canned
• 1 tbsp chopped fresh oregano or 1 tsp of dried oregano
• Fresh ground pepper
• 1/2 cup ketchup
• 1/2 tsp of Worcestershire Sauce
• Dash of Tabasco sauce
1 Bring a large pot of water to a boil over high heat. Meanwhile,
cut top off peppers 1 inch from the stem end, and remove seeds. Add
several generous pinches of salt to boiling water, then add peppers
and boil, using a spoon to keep peppers completely submerged, until
brilliant green (or red if red peppers) and their flesh slightly softened,
about 3 minutes. Drain, set aside to cool.
2 Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large
skillet over medium heat. Add onions and garlic, and cook, stirring
often, until soft and translucent, about 5 minutes. Remove skillet
from heat, add meat, rice, tomatoes, and oregano, and season generously
with salt and pepper. Mix well.
3 Drizzle remaining 1 tbsp. Oil inside peppers, arrange cut side up
in a baking dish, then stuff peppers with filling. Combine ketchup,
Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small
bowl, then spoon over filling. Add 1/4 cup of water to the baking
dish. Place in oven and bake for 40-50 minutes (or longer, depending
on how big the peppers are that you are stuffing), until the internal
temperature of the stuffed pepper is 150-160°F.
Serves 4.
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