Does anyone have a good stuffed pepper recipe? I have tons of vegetables harvested from my garden and lots of peppers! I would like to make stuffed peppers and although I could look on the internet I wanted to see if anyone on here had a good one to try! Thanks!

By Dawnk777 on Sunday, August 10, 2008 - 10:04 pm:

Stuffed Peppers

6 large green, red or yellow peppers
1 pound ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 tsp salt
1/8 tsp garlic salt
1 can (15 ounces) tomato sauce
3/4 cup shredded mozzarella cheese (3 ounces)

Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse peppers. Cook peppers in enough boiling water to cover 5 minutes; drain

Cook and stir ground beef and onikon in 10-inch skillet until beef is light brown; drain. Stir in rice, salt, garlic salt, and 1 cup of the tomato sauce; heat through.

Stuff each pepper with beef mixture; stand up-right in ungreased square baking dish, 8x8x2 inches. Pour remaining sauce over peppers. Cover dish and bake in 350 degree oven 45 minutes. Uncover; bake 15 minutes longer. Sprinkle with cheese.

6 servings: 290 calories per serving

Do-ahead tip:

Reserve 1/3 cup of the tomato sauce; pour remaining sauce over stuffed peppers. Cover and bake 30 minutes. Refrigerate peppers and reserved tomato sauce no longer than 24 hours. Pour reserved sauce over peppers. Bake uncovered in 350 degree oven 35 minutes.

Microwave instructions:

Prepare peppers as directed (do not cook). Place peppers cut sides up, in microwaveable pie plate, 9x1-1/2 or 10x1-1/2 inches. Cover with vented plastic wrap and microwave on high (100%) until hot, 3 to 3-1/2 minutes. Mix uncooked ground beef, onion, cooked rice, salt, garlic salt and 1 cup of the tomato sauce. Stuff each pepper with about 1/2 cup beef mixture. Pour remaining sauce over peppers. Cover with vented plastic wrap and microwave 6 minutes; rotate plate 1/4 turn. Microwave until mixture is done, 6 to 7 minutes longer. Sprinkle with cheese.

(LOL! I have a Sharp microwave. It's always rotating! My cookbook is old!, copyright 1986!)

By Mom2three1968 on Sunday, August 10, 2008 - 10:09 pm:

Thank you Dawn, I will keep this recipe, we have tons of peppers that need to be used up in the garden, and this will be a good comfort food to make this winter too, hard to think about winter at this time of the year though!

By Pandamamaoo4 on Monday, August 11, 2008 - 01:02 pm:

OH this sounds so good...Im gonna save it..Can I use uncooked rice in the recipe.
Im soooooo hungry for this...I'll have to try it soon...Thanks Dawn!

By Dawnk777 on Wednesday, August 13, 2008 - 09:25 pm:

I made it tonight. It was sooo yummy. We had a fruit salad with it, too, so we got our fruits and vegetables today.

Pandamama, you would need to use cooked rice. It's not moist enough to cook the rice while it bakes. My microwave has a rice button and it works well. The rice always turns out.

Too bad hubby was too busy working to come home. It seems like when I actually make the effort to cook, he ends up being too busy to make it home. They are busy taking pictures of the football kids, for the special preps football section. It's a lot of schools, a lot of kids and a lot of pictures. Maybe he'll have one, when he gets home.

I got two tiny little peppers from someone's garden. He always shares with us. They were on about their last legs, but tasted delicious tonight. We'd gotten them last week.

He shared zucchini with us, too. That makes twice now. Wonder why I don't bother growing zucchini. Sarah printed out a recipe for Chocolate Chip Zucchini Bread. Sounds good to me.

Oh yeah. We went to the store, last night, to buy the ingredients we needed and the cashier, who often sees me in the evening (my favorite time to shop, because the store is usually pretty empty, then), saw my bag of 5 peppers and my pound of ground beef, along with the tomato sauce and asked if we were making stuffed peppers. She said she likes them, but no one else in her house does.