Up until a few months ago I had never tried stuffed peppers. Back in the summer I made southwest stuffed peppers and while they were good I wanted to try something different this time. Oddly enough I haven't been in the biggest mood for Mexican foods lately, so when I saw this homestyle stuffed peppers recipe it looked like the perfect one to try!
I kind of felt like I was on an episode of Chopped when I was preparing this because there are a lot of different components you're working with all at the same time. This requires quite a few different pans which normally would be a deterrent for me, but it's a really easy recipe & there are a few things you can do to speed up how much time it takes to prepare/cook!
My husband had ate a few slices of pizza not long before the peppers were done so I didn't expect him to be in the mood for stuffed peppers, but he ate one in like two minutes flat!
I followed this recipe almost exactly-- I made a few modifications I will list below!
4 green peppers
1 1/2 lean ground beef
1 cup cooked white rice
1 egg, lightly beaten
1/4 finely chopped onion
1/2 cup Italian-style bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 cup grated parmesan cheese
28 ounces tomato sauce
1/4 cup white vinegar
Pre-heat oven to 350 degrees; Cook peppers (tops & seeds removed) in boiling water about 4 minutes; Rinse peppers with cold water & set aside to drain; Mix ground beef, cooked white rice, lightly beaten egg, chopped onion, bread crumbs, salt, pepper, garlic powder, and parmesan cheese in bowl until evenly mixed; Divide mixture into peppers; Top with combined vinegar & sauce; Add additional parmesan cheese
Bake about 80 minutes (if using uncooked meat)
1. I'm not a pepper expert, so maybe my peppers were small, but if you use the amount of rice & meat the recipe calls for I swear you could fill 5-6 peppers! I used a little under a pound of ground beef & a little less than a full cup of rice for four peppers and had enough filling for another pepper left over!
2. If you're short on time or want to reduce cleanup, use the 90 second rice you pop in the microwave.
3. If you're paranoid about your meat not being cooked like I am, brown your meat before! I was worried this would make the filling too dried out, but it wasn't an issue at all! Especially with the sauce.
4. I LOVE vinegar, but I wasn't sure about adding it in to the sauce so I used under the recommended amount- I don't have a very advanced palette but I think you could probably skip the vinegar all together.
5. Instead of the recommended 80 minutes, I cooked them for about 40 minutes since I had pre-cooked the meat-- I wanted to make sure the egg was cooked!
6. I used some shredded mozzarella to top off the peppers instead of the recommended parmesan.
7. For crisper peppers, skip boiling them and just put them in the oven.
|They look better than they photographed, promise!|
Have you ever tried this style of stuffed pepper?
What types of recipes have you been enjoying lately?