Stuffed Bell Peppers I
I like Stuffed Peppers, and when I did not have an oven, I made these and simply steamed them in a pot with some water, they were excellent. These can be steamed, baked, or even made in a slow cooker, cooking time varies. No need to use green bell peppers, feel free to use red or yellow ones. This is a versatile recipe, if you do not want to use cheese, leave it out, if you want to add mushrooms, added them, this recipe can be adapted to many tastes.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 6 small bell peppers, red, yellow, or green
- 500 grams ground beef, or minced pork, (1 lb)
- 1 onion, diced
- 1 tablespoon oregano
- 2 eggs
- 2 cups cooked rice
- 1 cup tomato sauce
- salt and pepper, to taste
- 1 cup Cheddar cheese, shredded, (4 oz / 113 g)
Instructions
- Preheat your oven to 180° C (350° F), a 7x11 dish holds 6 small pepper, a 9x13 dish will hold 6 large peppers.
- Cut the tops off the peppers and set the tops aside, remove the seeds and membranes from the peppers and place the peppers in a pot. Add water to the pot to cover them by 1 inch, place the pot on high heat and bring to a boil, boil the peppers for 5 minutes, then drain them and place in the baking dish with the open end facing up.
- Dice tops of peppers. Add the ground beef, onion, eggs, tomato paste, oregano, diced tops, rice, salt and pepper to a mixing bowl.
- Mix together with a sturdy spoon.
- Fill each pepper half full with meat mixture.
- Add some Cheddar cheese to each pepper.
- Top with remaining meat mixture, mounding the tops. Any meat left over, just pack in a small baking dish. Add ⅓ cup water to the baking pan.
- Cover pan with foil, bake for 30 minutes. Uncover and bake for another 30 minutes. Top each pepper with Cheddar, bake for an additional 5-10 minutes.
- Serve and enjoy.
Notes
Fair cost per serving.
Updated on 14 August 2021.