Hearty stuffed peppers was a meal that we had as children on a regular basis. As a child, I did not particularly care for this dish. I associated peppers with being spicy, even though that is far from the truth. Now that I have children of my own, I want them to at least be willing to try this dish.
My son loves peppers so much. He will chew on our jalapeno peppers straight from the garden. That is a bit past my comfort level, but to each his own. This year he has asked if we could grow some of the hotter peppers in the garden so we are trying ghost peppers and one plant of the Carolina Reaper just for him. (I’m not sure what I will make with those). Nevertheless, I still make my hearty stuffed peppers on the mild side.
I have experimented with stuffed peppers over the years and have tried many vegetables in them including mushrooms, zucchini, and also eggplant. Although this recipe is just a basic version, I highly recommend experimenting a little yourself to see what you like best.
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Now that summer is in full swing, I find myself wanting to make a lot more garden vegetable dishes. I enjoy making dishes from the vegetables that I grew myself. It is so much fun to see something you grew from seed produce food to eat.
Another option is to replace the grains and/or meat with one of your choice. I have used quinoa and ground chicken with excellent results.
This recipe is a very hearty version of a stuffed pepper. When I make this I freeze half the dish into individual servings to have a quick lunch when I am busy. It’s nice when I don’t have to worry about prepping a meal for the day.
Begin by cooking your grains according to the directions on the package. Then, set aside.
While the grains are cooking, cut the tops of the green peppers off and scoop out the seeds. Rinse.
Dice the onion and also the red or orange peppers.
Over medium heat, brown the hamburger with the onions and peppers. Drain. Add tomatoes, spices, and ¾ cup water. Stir. Bring to a boil, reduce heat and simmer for fifteen minutes.
Take hollowed out peppers and boil them for five minutes. This will ensure they are tender enough when they are done.
When they hamburger mixture is complete, add the rice and half the cheese and stir well. Fill the green peppers with hamburger mixture.
Add extra filling to the bottom of the pan and place stuffed peppers on top. Bake 15 minutes.
Sprinkle with remaining cheese. Bake another 10 minutes or until bubbly.
Finally, enjoy these delicious hearty stuffed peppers!!
Made with ♥ By Shannon
For a list of all Shannon’s recipe’s, check out the Recipes Made With Love page. Here you will find so many delicious ideas. If your in the mood for a snack, need a meal idea or just a warm drink, recipes made with love has got a variety of options to pick from. Here are some of our favorites.
HEARTY STUFFED PEPPERS
Prep time: 30 minutes
Cook time: 40 minutes
Servings: 6
Ingredients:
2 ½ cups cooked rice (or grain of your choice)
1 lb. lean ground hamburger (or meat of your choice)
2 red peppers, diced
1 onion, diced
1 lb. crushed tomatoes
6 green peppers
1 Tbsp. Worcestershire sauce
1 ½ teaspoon chili seasoning
2 cups mozzarella cheese (or cheese of your choice)
1 teaspoon cumin
1 ½ tsp salt plus extra
Directions:
1. Preheat oven to 375 degrees.
2. Bring a large pot of water to a boil and immerse peppers in the boiling water for 5 minutes.
3. Drain peppers and discard water.
4. Next, in a large skillet, cook and chop ground beef with diced onions and peppers until vegetables soften, about 5 minutes.
5. Drain.
6. Add tomatoes, Worcestershire sauce, chili powder, cumin, 1 ½ teaspoon salt and also 1 cup of water. Mix well.
7. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
8. Add rice and half the cheese to the hamburger mixture. Mix well.
9. Spoon the hamburger mixture into the cavities of the green peppers. Spread remaining mixture in the bottom of a greased 9 x 13 baking dish. Place hearty stuffed peppers on top.
10. Bake 15 minutes.
11. Sprinkle remaining cheese on top of peppers and bake another 10 minutes or until bubbly.