Stuffed Bell Pepper - uses 6 peppers for 12 servings
Fresh bell peppers from the garden are stuffed with meat, rice and cheese to make stuffed bell peppers. I like to make lots so I can freeze the leftovers for quick heat-n-eat meals later. #TexasHomesteader
bell pepper, cheese, ground meat, rice
Semi-cook bell peppers in microwave10minutes
6green bell peppers, cut in half lengthways & seeds removed
214.5 oz cansItalian seasoned diced tomatoes, drained
3cupswater or broth
1pinchground black pepper
Chop enough reserved green pepper to equal about 1/4 cup; Set chopped pepper aside.
In a pan combine 1 cup brown rice with 3 cups water (or broth) - bring to boiling, stir once and cover pot. Simmer without stirring for 20 minutes, then without lifting lid turn off heat and leave covered 20 minutes. Then fluff with a fork and set aside.
Cook ground meat in a skillet with reserved chopped pepper, minced garlic and chopped onion over medium heat stirring until meat is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in drained diced tomatoes, Worcestershire sauce, italian seasoning, salt, and black pepper; bring to a boil and turn off heat. Stir in enough cooked rice to get the rice/meat mixture you desire. Stir cheese into ground meat/rice mixture
Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers upright in a baking dish and spoon meat/rice mixture into precooked peppers.
Preheat oven to 350 degrees F. Bake peppers until cheese is melted and the peppers are tender, about 30 minutes.
Plan a meal with rice the night before and make more than you need for that meal. That way the rice is ready & waiting for this stuffed pepper meal and supper is on the table QUICK!