STUFFED BELL PEPPERS

Stuffed bell peppers bring back nostalgic memories of the comforting dishes my family relished when I was a child. This recipe, inspired by Adele Davis, was my mother’s way of teaching herself to cook in the 60s. Over the years, she has tweaked it to match her evolving taste and style. Unlike my father, who meticulously follows recipes to the letter, my mom prefers a more spontaneous approach, often varying the herbs and spices based on her mood and what’s available in her spice cabinet. While my dad’s version of stuffed bell peppers is delightful, it requires more precision than my mom typically cares to invest. Her version is simpler and suits her style perfectly.

Why You’ll Love This Recipe

This stuffed bell pepper recipe is a perfect blend of simplicity and flavor. It’s a versatile dish that allows you to improvise with spices and herbs, making it uniquely yours each time you prepare it. Plus, it’s a one-dish meal that combines protein, vegetables, and grains, making dinner prep a breeze.

Kitchen Equipment You’ll Need

• Large pot for parboiling
• Baking dish
• Frying pan
• Mixing spoon
• Knife and cutting board

Ingredients

• 6 medium green peppers
• 1 lb ground beef
• 1 chopped onion
• 1 (6 7/8 ounce) box of Rice-a-Roni mix, Spanish flavor
• 1 (16 ounce) can tomato sauce
• 1 teaspoon sugar
• 1 (14 1/2 ounce) can tomatoes (for use in making the rice)
• 1 cup shredded cheddar cheese or 1 cup American cheese

Step-by-Step Instructions

1. Remove the tops and seeds from the peppers. Parboil the peppers in a large pot for 5 minutes, then drain.
2. Place the parboiled peppers in a baking dish.
3. In a frying pan, combine the ground beef and chopped onion. Cook until the beef is browned and the onion is tender. Drain the excess fat and set aside.
4. Prepare the Rice-A-Roni according to the package instructions. Once the rice is cooked, mix it with the cooked beef and onion.
5. Fill each pepper with the beef and rice mixture.
6. Mix the sugar into the tomato sauce and pour it around the peppers in the baking dish, not directly over them.
7. Cover the baking dish with a lid or foil and bake at 350°F for 35 minutes.
8. Uncover the dish, top the peppers with shredded cheese, and bake for an additional 5 minutes until the cheese is melted.
9. Serve the stuffed peppers with the tomato sauce from the baking dish.

Tips for Success

• Ensure the peppers are parboiled adequately to make them tender but not overly soft.
• Drain the beef and onion mixture well to prevent the filling from becoming greasy.
• Adjust the seasoning to taste—consider adding garlic, paprika, or herbs like oregano for additional flavor.

Additional Tips and Variations

For a vegetarian version, substitute the ground beef with a plant-based protein or beans. You can also experiment with different cheese types for a varied flavor profile.

Nutritional Highlights (Per Serving)

Each serving of stuffed bell peppers is a balanced meal, rich in protein, fiber, and essential nutrients. It’s a wholesome choice for those seeking a satisfying yet health-conscious option.

Frequently Asked Questions (FAQ)

Can I make these in advance? Yes, you can prepare the stuffing and parboil the peppers a day ahead, then assemble and bake them when ready to serve.

Can I freeze stuffed peppers? Absolutely! They freeze well, making them a great option for meal prep. Just ensure they are fully cooled before freezing.

What can I serve with stuffed peppers? They pair well with a side salad or crusty bread to soak up the delicious tomato sauce.

Conclusion

Stuffed bell peppers are a delightful dish that combines nostalgia with modern convenience. Whether you’re following the recipe to the letter or adding your unique flair, these peppers are sure to become a family favorite. Give this recipe a try and feel free to share your experiences and any creative twists you’ve added along the way!