Eat Drink and Blog

I am all about simple cooking and L-A-Z-Y when it comes to dinner.  But you can’t eat take-out every night, so I’m forced to cook.  But that doesn’t mean I have to spend all day slaving in the kitchen just to make a good meal.

These Stuffed Peppers are super simple to make, and very filling.  One pepper per person is usually more than enough.

The other thing I like about this recipe is it’s very flexible so you can use whatever you have handy in the pantry.  You can also use leftover spaghetti meat sauce for the meat/tomato portion of this recipe.

Ingredients:

• 6  bell peppers (red, yellow, orange, green, or a mixture of colors)
• 1lb ground beef  (you could also use ground turkey instead)
• 1 large 14oz can of tomatoes (diced, stewed, crushed or tomato sauce.  Spaghetti sauce will also work in a pinch)
• 1 cup uncooked rice
• 2 tsp Worcestershire sauce
• 2 cloves garlic, minced
• salt & pepper to taste

Optional Ingredients:
You can also add any or all of these to your stuffing mix.  I usually add corn to mine (because it ensures my 2yr old will eat it) but you can use whatever you have in the fridge or freezer.  Don’t be afraid to get a little creative.

• 1 cup frozen corn or peas
• 1 cup diced mushrooms
• 1/2 cup chopped celery
• 1 cup cheese (as topping or mixed in)

Cooking directions:

1. Preheat oven to 350°  F
2. Cook rice according to directions on package.
3. Brown ground beef
4. Remove and discard tops from peppers and rinse and remove seeds.
5. Place peppers in greased casserole dish or baking pan.  You can trim the bottoms a bit to help them stand up, if necessary
6. To the browned ground beef, add tomatoes, cooked rice, Worcestershire sauce, minced garlic, salt, pepper, and any additional spices you like (basil, oregeno, and other Italian spice blends work well in this dish).  Also add any additional ingredients you are using, like corn or mushrooms.  Mix together well.
7. Spoon mixture evenly into each pepper.   I like to add additional tomato sauce to the tops of my peppers, to keep them moist, but it’s not absolutely necessary.
8. Bake for 45 minutes or until peppers are soft, but not mushy
9. If you are topping with cheese, add it in the last 15 minutes of cooking
10. Serve and enjoy!

Related posts:

1. Stuffed Burgers
2. Slow Cooker Meat Sauce
3. Tortilla Pie
4. Simply Amazing Marinara
5. Taco Soup

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