Stuffed Peppers are a quick ‘n easy recipe that will satisfy the taste buds of anyone who enjoys a little spice in their food. People who like Mexican or Italian food will love stuffed peppers!
This recipe has been streamlined to make it so easy and quick – perfect for a weeknight family meal. Add homemade cornbread and you’ll have a dinner that gets ‘oohs and ahs” from all of your adoring fans!
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Stuffed Peppers are a quick ‘n easy recipe that will satisfy the taste buds of anyone who enjoys a little spice in their food. People who enjoy Mexican or Italian food should really love stuffed peppers!
Stuffed Peppers can be found all over the world. Variations are seen in Mexican, Romanian, Bulgarian, Indian, Mediterranean (especially Greek ), Scandinavian, Middle Eastern, Spanish and American cuisine. Though there are many recipes out there for “Italian Stuffed Peppers“, they are named for style and seasoning, not origin.
Classic Stuffed Peppers are made with green bell peppers, ground beef and rice. The peppers are par-boiled first to assure softness of the pepper casing.
This Quick ‘n Easy Stuffed Pepper Recipe eliminates the par-boiling step altogether. Rather than cutting off the top of the pepper, clean out the interior and slice it length-wise. Each half looks like a boat. Lay each “boat” open-side up and pile it with the raw filling. As it bakes, the pepper shells will soften, cutting off 10-15 minutes of your cooking time.
Quick ‘n Easy Stuffed Peppers Recipe
6 raw green peppers
2 lbs. lean uncooked ground beef
2 cups rice, cooked
1/4 cup finely chopped onion
1 1/2 cups shredded cheddar cheese
3 cups tomato sauce
salt & pepper to taste
Preheat oven to 350°.
Prepare rice according to directions.
Let it cool slightly as you move on to the next step.
Rinse the green bell peppers under cold water. Cut out the core of each pepper at the top and slice length-wise. Remove seeds and membrane from inside.
Lay the peppers, open side up, in a large baking dish. (see photos below)
Combine ground beef, onion and rice. Stuff each “pepper boat” with the meat mixture, piling it up slightly in a dome. As it bakes, it will decrease in size.
Sprinkle with salt and pepper.
Pour tomato sauce over each pepper.
Bake at 350° for 45 minutes or until done.
Generously sprinkle shredded cheddar cheese on each and return to oven until cheese is melted.
Serve your stuffed pepper alongside mashed potatoes and your favorite veggie … cornbread, too!
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