Susan's Stuffed Peppers (rice and beef)

5
Susan Din

By
@spatdi

I have childhood memories of my mom making this dish but I didn't appreciate the peppers back then. My mom would stuff a few peppers and bake off the rest of the filling in a casserole dish for my brothers and me. It was a favorite, then AND now, but as an adult I LOVE the peppers too!
TIP: you can use the small sweet peppers available now-a-days, and make them appetizer sized!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
10 Min
Cook:
1 Hr
Method:
No-Cook or Other

Ingredients

  • 6 large
    bell peppers-i prefer green- flat bottoms so they will stand upright
  • 1 lb
    lean ground beef
  • 1 medium
    onion chopped
  • 2 c
    rice, long grain
  • 1 can(s)
    diced tomatoes-29 oz
  • 3 large
    garlic cloves-minced
  • 3
    knorr beef bouillon cubes- or 4 smaller cubes
  • 2 c
    water
  • 1/2 tsp
    black pepper
  • 6 slice
    cheese (i use american because i always have it)

How to Make Susan's Stuffed Peppers (rice and beef)

Step-by-Step

  1. VEG PREP
    Cut off the tops of the peppers and use a spoon to gently scrape out the ribs and seeds.
    Salvage all the pepper flesh from around the stem and chop it, along with the onions and garlic.
  2. BLANCH PEPPERS
    Bring a large pot of water to a rapid boil and blanch the peppers for 1 minute. Remove with a slotted spoon, or tongs and turn upside down on paper toweling to drain and cool.
  3. SAME POT-cook meat/veg
    Empty the water from the pot and use it to cook the lean ground beef, chopped onions, peppers, and garlic till meat is browned.
    If not using LEAN ground beef, remove the fat.
    Stir in the bouillon to melt it and distribute throughout.
  4. RICE
    Stir in the rice, tomatoes and water.
    Bring to a simmer, cover and turn to low.
    Cook for 20 minutes.

    While rice is cooking, Preheat oven to 350.
  5. When rice is finished, remove lid and stir gently to combine and allow to cool slightly.
    Add additional salt/pepper if needed.
  6. Using a spoon, fill the peppers fully, pressing down and mounding the top slightly. Place in a casserole dish-extra stuffing can also be placed in one end of the dish.
    Bake for 30 minutes.
    Top each with one slice of american cheese, return to oven for 10-15 minutes until melted and edges begin to brown....you see here I baked mine a little too long...and used white american cheese.

Printable Recipe Card

About Susan's Stuffed Peppers (rice and beef)

Course/Dish: Beef Other Appetizers
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: For Kids
Hashtags: #rice #groundbeef



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