Monday, October 3, 2011

Stuffed Green Peppers

Fall is certainly here in Central New York, and many are scrambling to harvest the last of the garden produce before the first frost.  Here is a great recipe for using up all those green peppers you have.  

Stuffed Green Peppers

6 Large green peppers
1 lb ground beef
1/2 c chopped onion
1    16 oz can of diced tomatoes 
1/2 c long grain rice (uncooked)
1/2 c water
1 t. Worcestershire sauce
salt & pepper
1 c shredded american or cheddar cheese 
3 slices of American cheese

Cut tops from the peppers and discard seeds and insides.  Wash and place prepared peppers in a 9 x 13 baking dish sprayed with cooking spray.   Chop enough of the tops to make 1/4 cup and set aside.

In a pot, cook the ground beef, onion and chopped pepper until meat is browned and veggies are tender.  Drain off any excess fat and return to heat.  Add UNdrained tomatoes, uncooked rice, water, salt and pepper and Worcestershire sauce.  Bring to boil, cover and simmer 15-20 minutes or until rice is tender.  Stir in the shredded cheese.

Spoon meat/rice mixture into individual peppers.  Place 1 cup of water into the bottom of the 9 x 13 baking dish and cover dish loosely with foil.   Bake in 350 degree oven for 30-40 minutes or until peppers are cooked.  Remove from oven and set on stovetop.  Unwrap the three slices of American cheese and break each in half.   Place one half on each of the 6 peppers and return dish to oven just to melt the cheese.  Serve immediately.
I used a combination of Cheddar & American cheese on the top

Note:  You can also make these ahead of time and freeze whole/stuffed peppers individually before cooking.  When you are ready to bake, simply place frozen peppers in a baking dish, sprayed with cooking spray, and add water as indicated above.  You will have to bake for about a hour, as they will be frozen.

Enjoy - from the Crow's Nest

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