Hi, I’m Clara. Today, we’re going to make stuffed bell peppers recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Stuffed Bell Peppers Recipe
Stuffed Bell Peppers is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Stuffed Bell Peppers is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook stuffed bell peppers using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Stuffed Bell Peppers:
- Prepare 6 whole large Bell Peppers (Capsicum)
- Make ready 1 lb ground beef
- Get 1/2 cup long grain rice
- Make ready 1/2 cup onion (diced)
- Prepare 1/2 cup water
- Take 1 (16 oz) can of tomatoes, or 2 tomatoes (diced)
- Make ready 4 cloves garlic (minced)
- Get 1 tsp salt
- Prepare 1 tsp pepper
- Make ready 1 cup grated cheese
- Prepare 1 smidge of Worcestershire sauce
Instructions to make Stuffed Bell Peppers:
- Slice the tops off the bell peppers, and remove the seeds. Dice the bell pepper tops until you have 1/2 cup of them, and set aside the rest in the fridge for a different recipe.
- Boil the bell peppers, uncovered, for 5 minutes. Drain upside down, and sprinkle salt and pepper lightly on the insides.
- In a skillet, cook the beef, onions, and bell peppers til the meat is browned and the vegetables are tender. Drain the fat.
- Add the rice uncooked, undrained tomatoes, water, salt, pepper, and worcestershire. Bring to a boil, and simmer for 15 minutes covered, or until the rice is tender. Stir often to make sure the rice doesn’t stick to the pan.
- Once the rice is tender, mix your cup of cheese in, and then stuff the mixture into your peppers.
- Cover your baking dish holding the peppers, and bake in an oven at 350° oven for 30 to 35 minutes.
- If you don’t like the bell pepper skins, like me, then when they’re done cooking, if you flip them onto a plate so the bottoms are facing up, you can pierce the center with a fork and peel the skins off in large strips fairly easily, instead of trying to do it from the cut side down.
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