Chef Steven is busy with work and school so I thought I would share a recipe my family loves. It is based on a recipe from the old Better Homes & Gardens New Cookbook that I received from my mother when I was married in 1961. I have added a few extra ingredients over the years. This time of year, you could have bell peppers massing in your kitchen. They all seem to arrive at the right size at the same time, and often just before the first frost in the fall. If you have them piling up in your kitchen, try stuffing them with this recipe, one of my family favorites, even the “I won’t eat green peppers,” members.
Stuffed Bell Peppers - Anne K Moore
Oven 350º Serves 6
6 medium green peppers
1 pound ground beef
1/2 cup chopped onion
1 medium to large clove of garlic, chopped fine
1 Tablespoon water
2 cups stewed tomatoes
3/4 cup packaged precooked rice
2 Tablespoons Worcestershire sauce
1/3 teaspoon Better Than Bouillon Beef Base
1 1/2 cups shredded sharp Cheddar Cheese
Prepare the peppers by washing in cool water, and then cut out the top with a paring knife. Cut a circle around the top shoulders of the peppers rather than slicing them off. Then lift out the “lid” and most of the membrane and seeds will come with it. Use your paring knife and fingers to cut and pull out the rest of the membranes inside the peppers. Rinse the insides. If you and your family like soft peppers, then par boil them in boiling water for about 5 minutes, then drain in a colander. If you like some crunch in your pepper, skip the parboiling.
Heat the tablespoon of water until hot and then add the hamburger, onions, and garlic. Stir the meat mixture until it’s brown and the onions are soft. Drain out most of the water and fat.
Stir in the Better Than Bouillon beef base until melted and incorporated into the meat mixture.
Add the tomatoes, rice, Worcestershire, seasonings, 1 cup of the cheese, and stir all together until cheese melts. Cover and simmer for 5 minutes.
Stand the Bell Peppers up in a loaf pan and stuff them with the mixture. If you have family members who won’t eat bell peppers or you have extra filling left over, put some in the base of the pan and around the sides of the peppers. The filling is rich and tastes much better when cooked with the peppers to flavor it. This is the way non-pepper eaters like their stuffed peppers, stuffing only. Sprinkle the rest of the shredded cheese over the top.
Bake in 350 º oven for 25 minutes.
Posted October 26, 2012.
All articles are copyrighted and remain the property of the author.
By Justin Hancock, Monrovia Horticultural Craftsman
Photographs courtesy of Monrovia
Labor Day may represent summer’s unofficial close but now is a perfect opportunity to add late-summer perennials that will continue to beautify your landcare until fall arrives. click here for an article that identifies 9 perennials for late summer.
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