Stuffed Red Bell Peppers

I LOVE red bell peppers and when I had the chance to buy them last week for a buck apiece, I bought TEN. I can always find things to use red peppers in but sometimes, they just beg to be the main attraction. One of the best ways to show off some lovely red bells is to stuff them with rice, meat, and sauce. Which is what I did.

Red Bell Peppers, Stuffed!

Stuffed Bell Peppers

Ingredients:

  • 6 good-sized bell peppers (I used red bells but any color will do. The green bells have the strongest flavor)
  • 1/2 pepper, diced finely
  • 2 medium onions, diced
  • 2 T. minced garlic
  • 2 pounds of ground meat, fried and drained (I actually used ground venison but ground beef would be standard)
  • 2 cans of diced tomatoes
  • 2 T. fennel seed
  • 1 T. oregano
  • 1 T. herbs d’Provence
  • 1 t. sugar
  • salt and pepper to taste
  • 2 c. white rice
  • 4 c. water

 

Directions:

Wash and trim the peppers. Cut off their caps but don’t throw the caps away. Clean out the seeds and the pith from the inside of each pepper. Cut the step part out of the caps. Set aside.

Red Bell Peppers, ready for stuffingRed Bell Peppers with caps, ready for stuffing

Saute the onions, garlic, and diced pepper until tender. Set aside.

Saute the ground meat in the same pan that you cooked the onions, garlic, and pepper in. Set aside.

Ground meat for stuffed bell peppers

In a large stock pot, cook the tomatoes, oregano, fennel seed, herbs d’Provence, sugar, salt and pepper to taste. Stir in the onions, garlic, and pepper and simmer. This sauce will thicken up as you simmer it. Add a little extra water if necessary. You don’t want this to end up too soupy though or it will be harder to stuff the peppers.

Seasoned tomatoes and sauce for stuffed peppers

Cook up the rice.

Stir the cooked ground meat and the rice into the tomato mixture. Mix thoroughly.

Spoon the filling into the hollow peppers and top with the little caps.

Stuffed Red Bell PeppersCaps on the stuffed red bell peppersStuffed Red Bell Peppers ready to bake

Arrange in a shallow baking dish. Bake at 350° for 1 hour. If you like your peppers a little crunchy, then about 40 minutes will do.

Baked Stuffed Red Bell Peppers

One thing I like about Stuffed Peppers is that it’s a whole dinner. While I definitely use more than one pot to MAKE the stuffed peppers, it’s still an all-in-one meal. I like that.

This is an easy recipe to adapt for my vegetarian friends too. I just leave out the ground meat. Now that I think of it, this one will do nicely for my vegan friends as well. Perfect!

Stuffed Red Bell Pepper ready to serveStuffed Red Bell Peppers

These stuffed peppers were simply delicious and we ate leftovers for days!

Barb

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Stuffed Peppers

Rating: 51

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Yield: 6 stuffed peppers

1 pepper with stuffing

Ingredients

  • 6 good-sized bell peppers (I used red bells but any color will do. The green bells have the strongest flavor)
  • 1/2 pepper, diced finely
  • 2 medium onions, diced
  • 2 T. minced garlic
  • 2 pounds of ground meat, fried and drained (I actually used ground venison but ground beef would be standard)
  • 2 cans of diced tomatoes
  • 2 T. fennel seed
  • 1 T. oregano
  • 1 T. herbs d'Provence
  • 1 t. sugar
  • salt and pepper to taste
  • 2 c. white rice
  • 4 c. water

Instructions

Wash and trim the peppers. Cut off their caps but don't throw the caps away. Clean out the seeds and the pith from the inside of each pepper. Cut the step part out of the caps. Set aside.

Saute the onions, garlic, and diced pepper until tender. Set aside.

Saute the ground meat in the same pan that you cooked the onions, garlic, and pepper in. Set aside.

In a large stock pot, cook the tomatoes, oregano, fennel seed, herbs d'Provence, sugar, salt and pepper to taste. Stir in the onions, garlic, and pepper and simmer. This sauce will thicken up as you simmer it. Add a little extra water if necessary. You don't want this to end up too soupy though or it will be harder to stuff the peppers.

Cook up the rice.

Stir the cooked ground meat and the rice into the tomato mixture. Mix thoroughly.

Spoon the filling into the hollow peppers and top with the little caps.

Arrange in a shallow baking dish. Bake at 350° for 1 hour. If you like your peppers a little crunchy, then about 40 minutes will do.

http://www.mysisterskitchenonline.com/2012/03/27/stuffed-red-bell-peppers/

 

One thought on “Stuffed Red Bell Peppers

  1. Did you know that you do too much work? 🙂

    You can use the same ingredients but keep the beef AND RICE uncooked, mix together, fill peppers loosely, add a little sauce to the loosely filled peppers and as you bake them, the meat and rice will actually cook perfectly?

    Def. need to cook at least an hour and I use a meat thermometer to make sure they are done, but when the meat is cooked to the proper temp, the rice is done.

    Try it, I dare you!

    Meg (Laura’s friend)

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