I’ve always liked the idea of stuffed peppers, but the one time I tried making them it just wasn’t anything special. They were fine, but nothing really worth making again. Recently, I had a few beautiful bell peppers from the CSA bag that I wanted to use and was talking with one of my co-workers about dinner ideas. She said she made stuffed peppers the other night that were just “wonderful.” I thought, “mine didn’t turn out wonderful…” So I asked how she made them. One thing she pointed out was that she seasoned the rice during the cooking process with cumin and chicken bullion to add extra flavor. Here’s a rough recipe to get you started…Remember that recipes are just starting points. Change them to fit what you have on hand and what you like to eat. Also this recipe can easily be increased to feed a larger family.
Cathy’s Stuffed Peppers
- 1 cup cooked rice (I used jasmine rice, but any rice would work. Season the cooking water to taste; I used 1/2 tsp cumin and one cube of chicken bullion)
- 3 bell peppers (sliced in half vertically to make stuffing/baking easier; this was another idea from Cathy)
- 1 lb. lean ground beef
- 1/2 small onion, chopped
- mushrooms, wiped clean with damp cloth, sliced
- Marinara sauce
- Freshly grated Parmesan cheese (optional)
- Cook rice according to package directions, adding seasoning to taste. While rice is cooking, brown the ground beef and chopped onion. Season to taste with salt and pepper. Be sure to give the beef time to get nice and browned to add flavor.
- While beef is cooking, clean and slice mushrooms. Note: Mushrooms should be cleaned with a damp cloth, not under running water as they absorb water.
- After beef is cooked, remove from pan and add mushrooms to pan. Add olive or canola oil to pan if needed to saute mushrooms.
- While mushrooms are cooking, assemble the pepper “boats” in a greased baking dish.
- Once all items are cooked, stir together rice, meat and mushrooms. Spoon mixture into peppers. Cover with marinara sauce. Pour a small amount of water to cover the bottom of the pan. Cover with foil. Bake at 350 degrees for about 30 minutes. Remove foil and sprinkle with your Parmesan cheese if desired. Return to oven to melt the cheese.