If you grew bell peppers in your garden and find yourself with an over abundance of bell peppers, you can trim, chop and freeze peppers in freezer bags for cooking uses.
You can also take some of the bell peppers and make the delicious recipe below. This is an easy dish to prepare and enjoy with a vegetable side dish and crusty dinner rolls.
Beef Stuffed Bell Peppers
- 6 medium size green peppers
- 1 lb. lean ground beef
- 1/2 c. onion (chopped)
- 1 c. tomato sauce
- 1/2 c. water
- 1 c. instant rice
- 2 T. Worcestershire sauce
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. garlic powder
- 1 c. cheddar cheese (shredded)
Cut off tops of bell peppers, remove white membrane and seeds. Place in boiling water and boil for 5 minutes. Remove peppers from water and let cool.
Brown meat and onion in skillet. Add remaining ingredients except for the cheese; simmer for 10 minutes. Remove from heat and add cheese; stir.
Place bell peppers standing in 2 quart casserole dish. Spoon meat mixture into bell peppers. Cover with aluminum foil, bake 30 minutes at 350 degrees. Remove from oven and let set for 10 minutes. Remove foil and serve.
Tip: Make sure to boil the bell peppers so they will get cooked thoroughly in the oven. Also, make sure to use “instant” rice, as regular rice won’t get done in the time specified.
If you love to cook and enjoyed this article, please click on the subscribe button above to receive email alerts when new articles are published.