If you don’t like eating your veggies, try these stuffed bell peppers. I like using red pepper & green bell peppers, but what’s best is what’s stuffed inside! Ground beef, rice, tomatoes and a sweet Ketchup sauce on top…
This recipe is based on Dad’s Stuffed Bell Peppers from simplyrecipes.com
Stuffed Bell Peppers Ingredients:
- local grass-fed ground beef
- cooked rice
- canned, diced organic tomatoes
- organic black pepper
I love my Zojirushi rice cooker. It chimes “twinkle, twinkle little star” when the rice is done. 😊
- First, cook the rice.
- Next, boil the peppers until they turn bright in color.
- Then sauté the onion & garlic and add the ground beef and cooked rice and mix up the filling.
- Once you stuff the peppers, pour the yummy ketchup sauce on top and bake it all up, at 350 for 45 min.
These are pretty big servings, with lots of stuffing in and around the peppers, so I usually just eat half and save the other half for leftovers.
Is this really an American dish?
No, actually. Stuffed bell peppers are traditionally Spanish and may contain Chorizo sausage instead of ground beef, as well as regional seasonings like paprika and fresh parsley. They are typically red peppers, called “Pimientos Rellenos” and can be served with fish or steak. Sometimes, the peppers are stuffed with fish.
When Betty Crocker put it in the General Mills Cook Book in 1950, it grew in popularity. That recipe tops the stuffed peppers with mozzarella cheese.
- Use marinara sauce instead of ketchup sauce
- Try it with ground beef & ground italian sausage
- Make it Mexican with taco seasoning and salsa
- Try it with Turkey
- Make it vegan with kidney beans or black beans & corn
- Try brown rice instead of white
- top it with cheddar
- 1 lb ground beef
- 2 c cooked rice
- 4 bell peppers
- 5 T olive oil
- 1 can diced tomatoes, drained
- 1 medium onion, diced
- 1 garlic clove
- 1 t dried oregano
- ½ c ketchup
- ½ t Worcestershire sauce
- 1 dash Tabasco
- ½ t salt
- ½ t black pepper
- Cook the rice and allow it to cool slightly.
- Preheat the oven to 350° F
- Bring a large pot of water to a boil. Cut the tops off the peppers and clear out the seeds. Add a pinch of salt to the water, then boil the peppers just until they change color, about 3 minutes. Drain them and set them aside to cool.
- Heat 4 T of oil in a large skillet over medium heat. Add the onions and cook about 5 minutes, or just until translucent. Add the chopped garlic and cook until aromatic. Remove from heat and add the ground beef, mixing until partially cooked.
- Transfer to a large mixing bowl and add the tomatoes, oregano, salt, pepper and rice. Mix well.
- Place the peppers in a baking dish and drizzle the inside and top of the peppers with olive oil. Stuff the peppers with filling.
- Combine ketchup, Worcestershire sauce, tabasco sauce and ¼ c. water in a small bowl, then drizzle the top and sides of the peppers. If there is leftover filling, put some around the peppers in the baking dish. Bake 45 minutes.