AuthorHeather WallaceCategorymOODifficultyBeginner<font size="4"><b>I used to hate green peppers as a child, and the only way I would eat them was when my mother would make these stuffed peppers.</b></font>
As an adult, I grew to love them and will eat them in anything, but one of my favorite ways to enjoy them is still this recipe which has been handed down from my grandmother to my mother and now to me. I've increased the amount of rice and chili powder from what my mother uses but that's what makes recipes great-making them your own!
I encourage you to make these and change up the flavors by adding your own spice blend or adjusting to your liking. You really can't go wrong when shoving something into a pepper. I especially like to add a chunk of cheese to the middle so that when you cut into it you get this gooey bit of heaven in the center.
Cut the tops off of 4-6 washed green peppers, and with a large spoon scoop out all the seeds and membranes.
Discard stems and finely chop up the tops.
Precook peppers in boiling, salted water for 5 minutes.
Remove from water and place peppers in a large baking dish and lightly sprinkle the insides with salt.
Brown 1 lbs ground chuck along with 1 diced onion and chopped tops of peppers in a large skillet over medium heat until meat is no longer pink, drain.
Add 1 box or can (about 17.6-ounces) diced tomatoes, 1 cup of cooked rice, 1 tablespoon of Worcestershire Sauce, 2 tablespoons of chili powder, salt, and pepper to taste.
Simmer for 10-15 minutes.
Preheat oven to 350°.
With a large spoon scoop the meat mixture into the peppers evenly about half way.
Add a cube of your favorite cheese (Sharp Cheddar, Monterey Jack, or Mozzarella) to each pepper, and fill with remaining meat mixture.
Bake uncovered for 15 minutes, remove from oven and sprinkle with shredded cheese of choice.
Place back into the oven and continue to cook for another 5-10 minutes until cheese is melted.
Ingredients
Directions
Cut the tops off of 4-6 washed green peppers, and with a large spoon scoop out all the seeds and membranes.
Discard stems and finely chop up the tops.
Precook peppers in boiling, salted water for 5 minutes.
Remove from water and place peppers in a large baking dish and lightly sprinkle the insides with salt.
Brown 1 lbs ground chuck along with 1 diced onion and chopped tops of peppers in a large skillet over medium heat until meat is no longer pink, drain.
Add 1 box or can (about 17.6-ounces) diced tomatoes, 1 cup of cooked rice, 1 tablespoon of Worcestershire Sauce, 2 tablespoons of chili powder, salt, and pepper to taste.
Simmer for 10-15 minutes.
Preheat oven to 350°.
With a large spoon scoop the meat mixture into the peppers evenly about half way.
Add a cube of your favorite cheese (Sharp Cheddar, Monterey Jack, or Mozzarella) to each pepper, and fill with remaining meat mixture.
Bake uncovered for 15 minutes, remove from oven and sprinkle with shredded cheese of choice.
Place back into the oven and continue to cook for another 5-10 minutes until cheese is melted.