Stuffed Green Peppers
By
Natalie Loop
@KitchenLooper
9
I love green peppers in my eggs for breakfast, in my salads, on my pizza, and raw. It's no surprise when I make this recipe I usually double it because these peppers are so filling and they taste even better the day after if any are around. I love being in the kitchen and feeding others. Everyone has to eat right?!
Blue Ribbon Recipe
A fantastic old-fashioned stuffed bell pepper recipe how grandma would make it. The combination of beef and pork gives these peppers a slightly different flavor profile. This is a satisfying dish. The combination of cheese inside the pepper and on top is perfect. Easy enough to cook any time, but they could easily be served for a special dinner.
Ingredients
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6green bell peppers, tops cut off and seeds removed
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2 Tbspvegetable oil
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1 cfinely chopped onion, yellow
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1/2 cfinely diced green bell peppers or peas
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1/2 lbground beef
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1/2 lbground pork or Italian sausage
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2 Tbspminced garlic
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1/4 cfinely chopped fresh parsley leaves
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3/4 Tbspsalt
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1/2 tspground black pepper
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pinchred pepper flakes
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2 ccooked long or medium grain white rice
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1 can(s)tomato sauce, 15 oz. (for rice stuffing)
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1 can(s)tomato sauce, 8 oz. (for on top of peppers)
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·water
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1 cGruyere cheese
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1 cmozzarella cheese
How to Make Stuffed Green Peppers
- Preheat oven to 350 degrees.
- In a large pot of boiling water, parboil the peppers until tender, 2-3 mins. Cook longer if you like your peppers soft. Remove with a slotted spoon and dry on paper towels.
- In a large skillet or saute pan, heat the oil over med-high heat. Add the onions and chopped bell peppers and cook until soft, about 3 mins.
- Add the beef, pork, or Italian sausage, fresh parsley, garlic, salt, pepper flakes, and black pepper.
- Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6-10 mins.
- Add the rice and tomato sauce. Stir well. At this point, if want to substitute peas instead of diced peppers throw the peas in at this step and heat through 2 mins. Remove from heat and adjust the seasoning to taste.
- Pour enough water into a baking dish to just cover the bottom, about 1/8"-1/4" deep. Place peppers in a baking dish. Stuff the bell peppers with the rice mixture halfway up. Then sprinkle with mozzarella & Gruyere.
- Add another layer of rice mixture. Spread 1-2 Tbsp of tomato sauce on top of each pepper. If any leftover rice mixture fill in around the peppers. I don't usually measure I eyeball the ingredients and usually end up adding more.
- Cover with foil. Cook peppers in the oven for about 30 mins or until tender.
- Remove and sprinkle with more Gruyere and mozzarella. Return to oven another 15-20 minutes until cheese is melted and bubbly.
- Remove from oven, let rest for approximately 10 minutes before serving.
