Monday, April 30, 2012

Stuffed Peppers

Stuffed Peppers - ButterYum

I have been making these stuffed peppers for as long as I can remember.  The original recipe began as one from the Better Homes and Garden Cookbook, which was the only cookbook my mother owned when I was growing up.  Like most of you probably do, I tweaked and revised the recipe through the years.  My family loves them.  For a fast stove-top version, see my notes below.


Stuffed Peppers
Printable Recipe
makes 6

6 large bell peppers, any color (prepared as directed below)
2 pounds ground beef (or ground turkey)
1 cup chopped onions
1 1/2 teaspoons salt
1/2 teaspoon pepper
28 ounce can crushed tomatoes (or diced tomatoes with their juice)
1 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoons A-1 steak sauce (or Worcestershire sauce)
1 cup water
1 cup long grain white rice
6 ounces shredded cheddar cheese, divided (or any good melting cheese)

Preheat oven to 375F.  To prepare peppers, cut tops off and reserve.  Clean inside peppers by removing seeds and ribs; place in an oven safe pan or casserole dish. Mince the pepper tops; discard the inedible stems. In a large saute pan, saute minced pepper tops and onions in a little olive oil until translucent. Add ground beef, salt, and pepper; cook until beef is brown and cooked through, stirring occasionally to break up clumps. Drain beef if necessary and add the crushed tomatoes, basil, oregano, A-1, water, and rice; stir well to combine.  Bring mixture to a boil, reduce heat to simmer and cover until rice is soft and has absorbed most of the liquid; about 20 minutes. Remove from heat and stir in all but 1 cup of the shredded cheese. Spoon mixture into the prepared peppers (extra filling can be stuffed into the spaces between the peppers). Sprinkle remaining 1 cup of shredded cheese on top of peppers. Place on middle rack in oven and bake uncovered for 15-20 minutes, or until the cheese is melted and starts to turn bubbly and brown.

My Notes:
If you want smaller portions, cut the peppers in half lengthwise and place them cut-side-up on a rimmed sheet pan before stuffing and baking.  This filling can also be used to stuff cabbage leaves.  Just fill and roll steamed cabbage leaves, then cover with tomato sauce and heat through.

For a fast "skillet dinner" version of this recipe, don't plan to stuff the peppers.  Instead, dice the peppers and add them to the meat mixture at the same time you add the rice.  When the rice is cooked, sprinkle the cheese on top, cover and heat just until the cheese melts.  Serve straight from the skillet.


Okay, let's make some stuffed peppers.

Start by prepping your peppers.  You don't have to clean the ribs out if you don't want to, but I like to make room for as much yummy filling as possible.  

I use a melon baller to scrape the ribs out - so much easier than trying to use a knife.

See.  Easy peasy.

That took me no more than 5 seconds.

I mince the pepper tops and add them to the filling.

I like extra sharp cheddar, but feel free to use your favorite cheese.  Nestle your peppers in an oven-safe container that will hold them upright.  I used a cast iron skillet today, but sometimes I use a pie plate, a casserole dish, or even a jumbo muffin tin.

Oops, I forgot to get a pic of the cooked ground beef before I added the crushed tomatoes (envision cooked ground beef with flecks of onion and tri-colored peppers).  Now we add the crushed tomatoes, water, rice, and various seasonings.

This is what the mixture will look like before the rice is cooked.

And here is what it looks like after the rice is cooked.  Stir in some of the cheese and we'll be ready to stuff the peppers.

Are you getting hungry yet?

Oh my.  Top them with cheese and pop them into the oven for 20 minutes.

Here we go.  I wish you could smell them!!  My hungry brood is dying to dig in... gotta run!




28 comments:

  1. Your stuffed peppers look wonderful - so colourful and delicious!

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  2. I love stuffed peppers and these look heavenly. Really like the idea of not stuffing and just adding the peppers to the mixture. This will be on my table this week.

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  3. The cheese melting on the top of those peppers is what really put these on the radar for me. Wow, they look delicious.

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  4. These look absolutely delicious, and I bet they taste gorgeous too. I really love stuffed peppers and i like the bonus of the cheese on top.


    outside catering

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  5. Oh Patricia....I'm dying here I'm actually dying I want to eat one of these right NOW! These look so delicious and your tutorial made me even more hungry. Would you be so kind to send me a whole plate full right now!!!

    Nann

    PS Where are you located? Maybe you're a block away and I didn't know it. Found another blogger who is almost that close and we both had a good laugh.

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    1. Thanks Nann - you put a smile on my face. We're in VA (but will move to TN this summer). I've never met another food blogger in my area - surely there must be one or two out there.

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  6. This look wonderful, and relatively easy! I make them too, but you have some additions here that will make mine better. Thank you!

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  7. Patricia, your version of stuffed peppers looks soooo good. The colors are appetizing and the ingredients go well together. I think many gardeners will be using your recipe when all those healthy peppers start coming into the kitchen from the garden. Thanks for sharing this at Your Cozy Home Party.--------------- Shannon

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  8. Now that brings back memories! Mom used to make this all the time! I'll have to give it a try!
    Kathy

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  9. Looks like the perfect recipe! Oh dear. Now it's on the menu and I just bet, I'll have a happy husband! Thank you! WHY aren't you on facebook so that I can follow you better? I get to check FB about once a day, but that way I can keep up with my favorite blogs! YOU are on the top of the list...but the effort is killing me! -BL

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    1. I actually set up a page on fb a couple years ago, but for some reason I can't seem to get it to work. I'll have to get one of my kids to help me with it :).

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    2. Hurry kiddos!!! :-)

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  10. It's been years since I've eaten a stuffed pepper! My family won't eat peppers, so I've had to give up on making them. Sad, right?!! It might just be time to try again, because these look delicious!

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  11. Will your family eat stuffed cabbage? I use the same filling to stuff cabbage leaves, roll up, cover with a little tomato sauce and heat them through.

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  12. I'm really curious how the cheddar cheese changings this classic stuffed pepper recipe... Please share this on my foodie friday linky today.

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  13. My mother used to make stuffed peppers similar to these. Yours looks oh so delish.

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  14. These were excellent! Very easy to make & my whole family loved them! Thanks for sharing!

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    Replies
    1. Did you parboil peppers first?

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    2. I don't like to, but you certainly can if you prefer your cooked peppers more soft.

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  15. Looks amazing! I actually never tried stuffed peppers in the oven. I always cook them. Also, I add carrots into the mix and some sauce :)
    Here...if you want to take a peek:http://www.mayaskitchen.info/2012/03/22/stuffed-peppers-a-taste-of-home/
    I will most definitely try these though. Great blog.

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  16. i am alredy looking for my skillet :)

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  17. I made these for dinner tonight and they were delicious. I can probably count on one hand the number of times I've made stuffed peppers because they always seemed to be quite labor intensive and take forever. This recipe was simple and relatively quick cooking. The only thing I will change next time I make these is that I will put the peppers in the oven for 10 to 15 minutes before adding the cheese, then bake an additional 15 minutes because we like our peppers just a little softer. Overall, great recipe. Thank you for sharing. (0=

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    1. Hi TrixieJo - so glad you lied them. By all means, adjust the recipe to suit your family's taste. Btw, the original recipe called for steaming the peppers before stuffing, but we like them a bit more firm so I omit that step.

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    2. Oh - steaming is a great idea. I have a microwave steamer that will do just the trick! Thank you, Patricia (0=
      I'm making my shopping list to make some more of these right now. Love them.

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  18. The peppers look great. I'm not a fan of cooked green bell pepper, but am fine with the others cooked. The rest of my family aren't big on peppers.

    WHERE did you get that melon baller? I searched melon baller images and couldn't find anything like it.

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    1. That's a Pampered Chef melon baller - I've added a link for you (I think there's only one left on Amazon). It's a great mellon baller. I really love mine. It has a serrated thing on the other side to core tomatoes too.

      Also, I use the same filling to make stuffed cabbage ;).

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  19. Soooo yummy! Made them a few nights ago. This is a keeper! Thank you

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  20. I haven't made stuffed peppers in ages, and now I'm craving them. Your filling looks delicious. What a great idea to use a melon baller to remove those pesky pepper membranes.

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