July 22, 2013
These hearty stuffed bell peppers are nearly a complete meal in themselves. They combine meat, vegetables and cheese all in one dish. Add a side salad or cole slaw and you have a filling, nourishing meal.
These stuffed peppers take a little time to make but are quite easy. Try to buy the largest bell peppers you can find when you shop. They are easier to work with and are more filling.
If the sauce is too thin add a touch more ketchup to get the thickness you want.
Stuffed Bell Peppers
1 hour 30 mins
Yield: 6 servings
- 6 large bell peppers (green, orange, red or yellow)
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 eight ounce can corn kernels, drained
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 2 cups tomato sauce mix (combine 1 cup tomato juice and 1 cup ketchup)
- 3 cups cooked rice
- shredded cheese, as needed
1. Preheat oven to 350 degrees F.
2. Make tomato sauce mix by combining 1 cup tomato juice and 1 cup ketchup. Set aside.
3. Cut off tops of bell peppers and remove the spines and seeds.
4. In a large pot, cover the bell peppers with water and boil for 3 minutes. Set bell peppers aside.
5. In a large skillet over medium-high heat, stir and cook ground beef until it is browned (about 10 min). Crumble beef into small pieces while stirring.
6. Add onions and garlic, stir and cook for an additional 2-3 minutes.
7. Remove skillet from heat. Stir in corn, salt, pepper, thyme, cooked rice and 1 cup tomato sauce mix. Mix all ingredients well, then stuff mixture into peppers.
8. Place stuffed bell peppers upright in a shallow baking dish and cover with the remaining 1 cup tomato sauce mix. Cover with aluminum foil and bake stuffed bell peppers for 35 minutes.
9. Remove foil, add shredded cheese topping and bake an additional 5 to 10 minutes or until cheese melts.
10. Spoon any remaining tomato mix from the bottom of the baking dish over the stuffed bell peppers and serve hot.