Stuffed Bell Peppers

Photo: Ellen35045

My Stuffed Bell Peppers (any color) always disappear fast and leaves them asking for more. Depending on how you cut the pepper you can make it feed 4 or 8, serve with a salad and a vegetable like asparagus or Brussels sprouts.

Yield: 4 servings
Community Recipe from

Ingredients

  • 4 bell peppers, any color
  • 5 tablespoon(s) extra-virgin olive oil
  • 1 medium yellow onion peeled and chopped
  • 1 clove(s) garlic peeled and chopped
  • 1 pound(s) lean ground beef
  • 1 1/2 cup(s) cooked rice
  • 1 cup(s) chopped/diced tomatoes fresh or canned, drained well
  • 1 tablespoon(s) fresh oregano or 1 teaspoon dried oregano or Italian seasoning.
  • 1/2 cup(s) ketchup
  • 1/2 cup(s) steak sauce, (Heinz 57 or A1)
  • Fresh ground pepper
  • 3/4 cup(s) ketchup
  • 1/2 tablespoon(s) Worcestershire sauce
  • dash(es) of 'tabasco sauce (optional)

Preparation

  1. 1. Preheat oven to 350 degrees F. Prepare bell peppers, by washing first, I usually cut my peppers horizontally in half, remove the stem end, and remove seeds or cut top off peppers 1 inch from the stem end, and remove seeds, wash, set on paper towel to drain excess water.
  2. 2. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more. Remove skillet from heat, add meat, rice, tomatoes, and oregano, 1/2 cup ketchup, ½ cup steak sauce and season generously with salt and pepper. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix together with your hands.)
  3. 3. Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.
December 2012

This recipe is a personal recipe added by Ellen35045 and has not been tested or endorsed by MyRecipes.

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