ELLEN'S MINI STUFFED PEPPERS

Ellen Bales

By
@Starwriter

I had ordered what I thought was one green bell pepper from my organic delivery company, but what I got was one POUND. I found some ground chuck in the freezer, some rice in the pantry, some leftover tomato juice from making soup last week, and other odds and ends, so I put these delicious mini stuffed peppers together. They are very tasty and easy to make!
10-05-2016


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Comments:

Serves:

3

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

3 small
green bell peppers, seeded
1/2 lb
ground chuck
1 small
onion, chopped fine
1 medium
clove garlic, minced
1/2 tsp
salt or to taste
1 dash(es)
black pepper
1/2 c
tomato juice
1 tsp
worcestershire sauce
1 pkg
boil-in-bag rice
1/2 c
sharp cheddar cheese, shredded

Directions Step-By-Step

1
In a medium skillet, brown the ground chuck with the onion until beef is no longer pink and onion is transparent.
Add garlic and continue cooking for 1 minute.
2
Cook rice as per package directions; drain and place into a medium to large bowl. Add burger mixture to the rice and stir. Add salt, pepper, tomato juice and Worcestershire sauce. Blend thoroughly.
3
Place green bell peppers upright in a deep baking pan that has been sprayed with cooking spray. Carefully fill peppers with burger/rice mixture to the top.
4
If there is any filling left over, place it into a small baking dish as is and save it for a side dish at another meal.
5
Place peppers carefully into a preheated 350ยบ oven and bake, uncovered for 50-60 minutes or until tender. Sprinkle cheese over each pepper and bake another five minutes or until cheese is melted.
6
If you have too much filling with these amounts, add another pepper or two. I happened to have just three. Can also use 1/2 can of chopped tomatoes instead of juice if you prefer.

About this Recipe

Course/Dish: Beef
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom
Hashtags: #rice, #PEPPERS, #beef