Stuffed Peppers

Stuffed PeppersStuffed 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.

Ingredients:

  • 1/2 lb of ground beef
  • 2 large green bell peppers
  • Salt
  • Pepper
  • 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.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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