Stuffed peppers have been on my mind for some time now. I am not sure why, probably because I was reminiscing on the days when my mom would make stuffed peppers. These are truly delicious, easy to make, and packed full of flavors. My recent trip to El Rey yielded some wonderfully big peppers, the ones perfect for stuffing.
- 1/2 lb of ground beef
- 2 large green bell peppers
- 3 tbsp of olive oil
- 1 cup of cooked rice
- 3 garlic cloves, minced
- 1/2 tbsp dried oregano
- 1 small yellow onion, chopped
- 1/2 tbsp Worcestershire sauce
- 1/2 tbsp of your favorite hot sauce
- 3/4 cup of your favorite tomato sauce (I make my own)
Begin by bringing a large pot of salted water to a boil. In the meantime, get the rest of your ingredients chopped and ready with the exception of bell peppers, which you will take off the tops, and clean out the seeds and the ribs. Dump these into the boiling water for a couple of minutes, then remove, and let cool.
Get your oven preheated to 350 degrees. Now, with your skillet, add the olive oil, garlic, and onions. Remove from the skillet and set aside. Next, brown your ground beef, rice, oregano, worcestershire and hot sauce. Once browned, drain any fat, and add in the onion and garlic mixture. Season with salt and pepper. Taste.
To a baking dish, add the peppers, and stuff them to the top. Do not be afraid to pack the rice mixture in. Once they are topped, add your tomato sauce to the top. Bake in the oven for roughly 50 minutes.