Until recently I had not fixed Stuffed Peppers in years. My new friend had never had them, so I figured why not! This is a great meal to fix when you don’t have time to cook.
1 lb ground chuck ( you could use any meat for this really)
4 Medium/Large Bell Peppers (any colors – you could have 1 of each)
Breadcrumbs – preferably Panko
Cheese (whatever is your favorite)
Celery, Onion, Fresh Garlic
Cook about a cup of rice. Chop onions, celery, garlic in very small pieces, and put in the pan that you are going to brown your meat in. Put the meat in the pot, brown it and add seasonings. I use seasoned salt, pepper, old bay, creole, pepper, and adobo. Once the meat cooked, add the cooked rice to the pot and add tomato sauce. Taste and add any additional seasoning. Simmer for about 15-20 minutes.
Turn the oven to 350 degrees. Clean the bell peppers by cutting of the top and clean the insides out. Par boil them for about 5 minutes, rinse and drain. Place the peppers in a glass dish and stuff the peppers halfway. Add cheese, and fill them up with the meat mixture. Sprinkle the top with bread crumbs, cover with tin foil and back for about 20 minutes. Remove from the oven and enjoy. If they are dry, you could always warm canned or bottled spaghetti sauce or even a white sauce and pour over the peppers – but they should be nice and moist.
What’s special about this type of dish – you could always prepare more than you plan to eat and freeze them. If frozen, just pull them out and bake slowly.