Peppers have been on sale lately, and we had a some remainders of ground beef sale sitting in the freezer from a couple weeks back (10 pounds at $.99/lb!!), so I figured it was time to try out stuffed peppers.
I've only ever made these while playing Cooking Mama, and they looked super good.
- 3/4 lb ground beef (or more...or whatever ground meat you fancy)
- minced garlic
- 1/4 onion
- garlic powder
- onion powder
- salt + pep
- ground cumin
- 3 bell peppers
- 1/4 cup tomato sauce
- 1 cup cooked rice (mine is yellow because i like to add tumeric!)
- some cheese for topping
Preheat oven to 400F.
While waiting, dice the onion.
Cook the onion up with the garlic in a tiny bit of oil. Let it go until everything gets soft and translucent.
Toss in the beef to brown. Make sure to drain as much fat as you can!
After cooking and draining, add in the tomato sauce and all the spices to taste. Mix in the rice too.
At this point, I saw I had some leftover salad greens sitting in the fridge, so I dumped that in too. I'm always down to get more veg into my diet!
Prep the peppers by washing and cutting them in half and removing the seedy innards.
Fill the pepper carcass with the rice/meat filling.
Top with cheese.
Add a 1/4 cup of water to the bottom of the pan and cover with foil. The water will help steam the peppers and get them soft. Pop into the oven for 45 minutes.
Okay, this is not a very pretty dish because steaming the peppers turned the bright green color into a kind of gross looking green, BUT this dish was very tasty. Despite having so much vegetable, it got the SO's seal of approval.
Seasoning is key, so go wild on that. Next time, I might cookthe peppers for a shorter duration in the oven to try to keep the fresh green color. Some other options could be to use red or orange or yellow peppers to see how that sweetness of those peppers will play in.
Definitely will make this one again, but maybe I will ty to sneak even more veg into the stuffing.