Sunday, November 4, 2012

Stuffed Bell Peppers

When I think of stuffed bell peppers, acorn squash or other similar casseroles I think of weekends and potlucks.  But not so with my version of stuffed bell peppers.  This hearty comfort dish is quick enough for mid-week and hits the spot on a windy, rainy day!

Begin with 2 green peppers, cut in half and seeded... into a pot of salted, boiling water for 3 minutes.  No need to wait for the water to return to boiling to start the timer.

After 3 minutes remove peppers from the water.  Place upside down on a paper towel to drain excess water.

Turn over and lightly salt the inside of the pepper.

Set aside in a baking dish while making the filling.

In a large pan, saute onion in olive oil and salt til onions are translucent.  Add in hamburger, salt & pepper and brown, then add tomatoes, rice, water, worcestershire sauce & seasonings.  Bring to a simmer, cover and cook on low for 15-20 minutes or til the liquid is absorbed and the rice is tender.

Spoon the filling into the pepper halves.  It's more than you need, but I just let it fill up the whole dish.  Bake uncovered for about 20 minutes, just til the top is brown and a bit crispy.  Enjoy!

Stuffed Bell Peppers

2 green bell peppers
1 small onion, chopped
3/4 lb hamburger
1 can diced tomatoes
1/2 c water
1/3 c rice
2 T worcestershire sauce
1/2 t italian seasoning
salt & pepper

Halve and seed green peppers.  Place them in boiling water for 3 minutes.  Remove upside down to a paper towel to drain.   Turn over and lightly salt inside.  Place in a casserole and set aside.

For filling, saute onion in a large saute pan in olive oil with a little salt to help them sweat.  Add in hamburger with salt and pepper, brown.  Add in remaining ingredients and bring to a simmer.  Cover and simmer on low for 15-20 minutes, or til liquid is absorbed and rice is tender.  Preheat oven to 375F.

Fill peppers and bake uncovered for about 20 minutes, or til top is browned and crispy.

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