What I Made: Stuffed Green Peppers

Ready for a break from zucchini?  I have to admit, even though the recipes make it seem like I’m in zucchini overload this week, the variety of the recipes keep me from getting sick of the squash.

That being said, it’s always nice to try something different. I hesitate to call these TexMex stuffed peppers, but that was my “flavor inspiration”, as corny as it sounds. Prefer Mediterranean flavors? Cajun flavors? The base ingredients (peppers, rice ground beef) would go well with a whole range of different seasoning; swap in whatever you prefer!

Start by cooking 1 cup of rice. While that is going, cut the top off 4 green bell peppers and remove all the seeds and as much of the membrane as possible, reserving the meaty part of the top (i.e., not the stems).


Hollowed out peppers, ready for stuffing!

Dice reserved pepper and cook until soft in a skillet with a diced onion.


Add ground beef and brown.

Meanwhile, parboil peppers for a couple of minutes.  My pot was small so I had to do one or two at a time.


To the ground beef, add 2 tablespoons of your preferred seasoning. I used taco seasoning. StuffPepp5

Add rice to the ground beef and mix well so rice is distributed in the mixture.


Fill peppers with meat and rice mixture and set upright in a baking dish. Add water to the dish so it comes about 1 inch up the side of the peppers. Bake at 350 F for 15-20 minutes.


Take peppers out of the oven, top with cheese of your choice (I used a shredded Mexican blend), and return to bake 10 more minutes.


In a hurry? Make the meat mixture ahead of time and bring to room temperature before stuffing the peppers!


Stuffed Peppers, adapted from Emeril Lagasse’s Mr. John’s Meat Stuffed Bell Peppers

4 green bell peppers, seeds and tops removed
2 tablespoons vegetable oil
1 cup chopped onion
1 cup cooked arborio rice
1 pound ground beef
2 tablespoons taco seasoning
1 cup shredded cheese
1.  Preheat oven to 325 degrees F.
2.  Parboil the peppers 2 to 3 minutes.
3.  In a large skillet, heat the oil and sauté the onions and chopped bell peppers (leftover flesh from pepper tops) until soft, about 3 minutes.
4.  Add the beef and cook until browned.  Stir in taco seasoning and mix well. Add cooked rice and stir to combine.
5.  Stuff the bell peppers with the beef and  mixture and place in the baking dish.
6.  Pout about 1/8 inch water into the baking dish under the peppers.
7.  Bake 15 to 20 minutes, remove and top peppers with cheese, then bake for another 10 minutes or until cheese is melted.

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