Wednesday, March 11, 2009
Stuffed Bell Peppers
This is a simple recipe that can be adapted in numerous ways. My mom always used to make these when we were growing up, and it's kind of a sentimental recipe for me. My granddad also loved them, and I can't ever eat them without missing him. I hope you enjoy them as much as my family & I do!
4 large bell peppers (any color)
1/2 pound lean ground beef
1/4 cup chopped onion
1/4 tsp. garlic salt
1 1/2 cups cooked rice
1 can (15 oz) diced tomatoes (variety of your choice)
1 can (8 oz) tomato sauce
salt & freshly ground pepper to taste
1 cup cheese (variety of your choice, I like mozzarella or colby jack)
1. Preheat oven to 375 degrees. Clean peppers and cut lengthwise in half. Remove seeds & membrane. Place in sprayed 9 x 13 inch glass pan.
2. Cook ground beef and onion over medium-high heat until no longer pink. Drain well.
3. In food processor or mini chopper blend tomatoes to desired consistency. Add to ground beef, cooked rice, and spices. Add half of the tomato sauce. Mix well and heat through.
4. Spoon rice mixture evenly into peppers. Top each with a spoonful of tomato sauce. Cover with aluminum foil. Bake for 30 minutes. Remove foil, sprinkle cheese evenly over the tops of the peppers, and return to oven for 5 minutes or until cheese is melted.
Note: here are a couple good combinations:
*diced tomatoes with green chilis and sharp cheddar cheese (add a sprinkle of chili powder to the rice mixture),
*diced Italian style tomatoes and mozzarella cheese (add a sprinkle of basil and parsley to the rice mixture)