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Stuffed Bell Pepper - uses 6 peppers for 12 servings

Author www.TexasHomesteader.com

Ingredients

  • 6 green bell peppers, cut in half lengthways & seeds removed
  • 1 pound ground meat
  • 1/2 cup chopped onion
  • 2-3 cloves garlic, minced
  • 1 Tablespoon Italian seasoning
  • 2 14.5 oz cans Italian seasoned diced tomatoes, drained
  • 1 cup brown rice
  • 3 cups water or broth
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1 pinch ground black pepper
  • 1.5 cup shredded cheese

Instructions

  1. Chop enough reserved green pepper to equal about 1/4 cup; Set chopped pepper aside.
  2. 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.
  3. 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
  4. 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.
  5. Preheat oven to 350 degrees F. Bake peppers until cheese is melted and the peppers are tender, about 30 minutes.