Friday, September 25, 2009

Stuffed Bell Peppers

Stuffed Bell Peppers I was on the search for simple dinner that wouldn’t take forever. I had some bell peppers from the Farmers’ Market and some ground turkey, so I figured I’d put together some stuffed bell peppers.

Bell Peppers Overall, this recipe was pretty good and simple. The ketchup, and worcestershire sauce mixture that goes on top of each pepper is the perfect combo of flavors. I used raw instant rice but I would recommend cooked rice. Occassionaly there were a few hard grains that didn’t cook properly. But this is one of those quick and easy meals, so you can’t really go wrong.

Stuffed Bell Peppers

Printable Version

5 green or red bell peppers


5 Tbsp extra-virgin olive oil

1 medium yellow onion, peeled and chopped

1 clove of garlic, peeled and chopped

1 lb of lean ground beef or ground turkey

1 1/2 cup of cooked rice or 3/4 cup of raw instant rice

1 cup chopped tomatoes, fresh or canned

1 tbsp chopped fresh oregano or 1 tsp of dried oregano

Fresh ground pepper

1/2 cup ketchup

1/2 tsp of Worcestershire Sauce

Dash of Tabasco sauce


1. Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.

2. Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.

3. Drizzle remaining 1 tbsp. Oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed pepper is 150-160°F.


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