I’m not a professional chef, but these stuffed bell peppers were yummy! This fall, I have a goal to include more seasonal vegetables and squashes in our diet. I want to do some things I haven’t done before, prepare foods I don’t usually, and learn how to prepare some things that look interesting in the grocery store but I have absolutely no clue how to fix. Stuffed Bell Peppers was an easy one for my cooking style.
I had been wanting to make some stuffed bell peppers for a few weeks, so when they went on sale at the local grocer, I knew it was time! There are 7 of us in my family, so I purchased 11 bell peppers and had thought that one of them I would keep out for fajitas later in the week. I ended up cooking it as well – the only green pepper – mostly just to fill the pan and because I had plenty of rice mix still, and I’m so glad I did because one of my boys was hesitant to try these. He only ate a stuffed bell pepper because he could have the green one, and he knew the flavor of the green ones from our fajitas.
My style of cooking is to find a recipe, read it once, and then do something sort of similar based on what I have and what I know we like. I seldom cook a dish the same way twice! Hubby says it’s why I make a decent cook, but not so great a baker. (This was said after my cornbread came out flat because I’d forgotten the… baking… powder or soda, whichever one it is. See my trouble? It was edible with the beans, so all’s fine!)
I found a recipe to pretend that I was following on AllRecipes.com – I love this site!
Healthier Stuffed Bell Peppers
(DaLynn’s “sort of following the recipe” version, for more people. Amounts are approximate as I seldom measure anything!)
- 10 bell peppers (okay, 11 then)
- 1lb brown rice
- water (enough to cover the rice)
- 1 1/2 lbs ground beef
- 3 cloves garlic “minced” (I just smashed it with a knife and a full canned good)
- 1 large onion, chopped
- 1 large can tomato sauce (I had some “fire grilled” tomato sauce from Progresso, by accident)
- 2tbsp worcestershire sauce
- salt and pepper to taste
- 2 tsp oregano
- 1/3 cup powdered parmesan cheese (or you could use shredded cheddar to taste)
1. Preheat oven to 400 degrees. (The original recipe called for 350 and an hour’s cooking time. I didn’t have an hour, only half an hour. It turned out fine. Yeah.. I know! But really, this time it was fine!)
2. Boil the rice in the water, until done. Combine the seasonings, onion, and ground beef and cook over medium heat until browned.
3. “Remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward.”
4. Mix all ingredients together and spoon the mixture into the bell peppers until even with the tops. (The original recipe called to hold out some sauce to mix with the cheese to drizzle over the top. I skipped it and just put the cheese in with the rest.)
5. Bake in the oven at 400 degrees for about a half hour, or until the rice on the top begins to darken.
6. Serve with guacamole or fresh avacado, sour cream, and shredded cheese.
For the kids, we had them cut the peppers down the side and spread it open on the plates. Then they could sprinkle toppings as they wished, and the pepper was easy to cut with a fork or a butter knife. For the twins, we just gave them the stuffing part and a fork. It was pretty good, and the first recipe or stuffed bell peppers I’ve used with success! They’ll eat it this way again, and I’m encouraged to try a few other things.
Stuffed Bell Peppers really isn’t that odd a thing or difficult to do; it just takes a bit more planning than I usually put into meals. I plan a menu usually, but it’s more of a list and days aren’t determined. I’ve had a hard time incorporating fresh veggies before they go bad, or I’ll buy up a whole bunch at once and not use them quickly enough. It all goes to only shopping once or twice a month, so I’m trying to find a balance there.
We use bell peppers all the time though; it’s pretty much a staple here. I’m wanting to use more squash this fall!
Do you fix Mexican dishes often? What’s your favorite? Do you have a squash recipe to share with me?
Linking up with the Weekend Potluck as well as the following lists: