ellen's mini stuffed peppers

Name: ELLEN'S MINI STUFFED PEPPERS
Prep time: 20 min
Cook time: 1 h
Yield: 3
Cuisine: American
Ingredients: 3 small green bell peppers, seeded; 1/2 pound(s) ground chuck; 1 small onion, chopped fine; 1 medium clove garlic, minced; 1/2 teaspoon(s) salt or to taste; 1 dash(es) black pepper; 1/2 cup(s) tomato juice; 1 teaspoon(s) worcestershire sauce; 1 package(s) boil-in-bag rice; 1/2 cup(s) sharp cheddar cheese, shredded

(1 RATING)

23 Pinches 5 Photos

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Oct 5, 2016

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

Rate

prep time 20 Min

cook time 1 Hr

method Bake

yield 3 serving(s)

Ingredients

3 small green bell peppers, seeded
1/2 pound ground chuck
1 small onion, chopped fine
1 medium clove garlic, minced
1/2 teaspoon salt or to taste
1 dash black pepper
1/2 cup tomato juice
1 teaspoon worcestershire sauce
1 package boil-in-bag rice
1/2 cup sharp cheddar cheese, shredded

How To Make ellen's mini stuffed peppers

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.

Step 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.
Step 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.
Step 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.
Step 5

Place peppers carefully into a preheated 350º 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.
Step 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.
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