Stuffed bell peppers with ground beef. Sounds complicated, but it doesn’t have to be!
Peppers are some of my favorite vegetables to grow. Chilis, jalepenos, bells, you name it. In the winter months of January and February, I start all my plants from seed. It’s then and there that I create the problem of having way too many peppers all summer, but I can’t help it! The satisfaction of pulling a beautiful, bigger-than-you’ll-ever-find-at-the-store bell pepper off of a plant just makes me want to grow more. While I do can them, make salsa and other things, a quick and easy way to use up a bunch of bell peppers is stuffing them. They’re delicious, and a perfect summer meal for when everyone is busy outside and you don’t feel like being in the kitchen too long.
Ingredients you will need
- 8 large bell peppers
- ground beef
- onions
- garlic cloves
- cooked rice
- feta cheese
- salt
- pepper
- worcestershire sauce
- crushed tomatoes
- fresh basil and oregano
- cheddar cheese (optional)
How to make stuffed peppers
I start by washing and coring all the bell peppers, then spread them out on a cookie sheet. Roast them in the oven at 400 F for 20 minutes while you work on making the filling. Brown the ground beef and onions, then add the res of the ingredients and mix well. Set aside till the peppers finish roasting.
Once the bell peppers are out of the oven, place them in a casserole dish and pack them tightly with the filling. Top each one with a bit of shredded cheddar cheese. Place them back in the oven at 375 F and bake for an additional 15 minutes. Once finished, pull them out and let cool for just a bit. Enjoy!
Stuffed Bell Peppers Recipe
Stuffed Bell Peppers with Ground Beef
- 8 large bell peppers
- 1 lb ground beef
- 1½ cup chopped white onion
- 6 cloves garlic (minced)
- 1 cup cooked rice (½ cup uncooked rice to ¾ cup water)
- 1 quart crushed tomatoes
- 1½ cup feta cheese
- 2 tbsp worchestrire sauce
- 1½ tsp salt
- 3 tbsp chopped fresh basil & oregano
- shredded cheddar cheese (optional)
Core the bell peppers and spread them out on a cookie sheet. Roast them in the oven at 400℉ for 20 minutes.
The Filling
While waiting for the peppers to roast, brown the ground beef and onions in a large pan or skillet. Add the rest of the ingredients and stir well. By now your peppers should be done. Turn the oven down to 375℉
Place peppers in a casserole dish. Pack them tightly with the ground beef mixture. Top them off with some shredded cheddar cheese. Place in the oven and bake for an additional 15 minutes, Enjoy!
Did you enjoy this recipe? If you did, I’d be thrilled if you left a review!
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