Skip to main content

Stuffed Bell Peppers

Welcome back! 
Today, we have a quite unique dish: stuffed bell peppers! This type of culinary concoction is found all over the world, with different cuisines adapting the dish to their own cultures. They vary greatly, but the one we have here is more of a traditional American version. However, you could honestly stuff these peppers with whatever you want; there are plenty interesting ones out there on the Internet, from vegan  to Southwestern filling.

Stuffed Bell Peppers


Makes 4 servings

Ingredients:

  • 2 large sweet bell peppers (any color)
  • 1/2 pound ground beef (pork or turkey also works)
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1/2 can (7 ounces) diced tomatoes (you can also use fresh tomatoes)
  • 1 cup cooked wild rice
  • 2 teaspoons Worcestshire sauce
  • 1 teaspoon herbs (thyme, oregano, Italian, pepper flakes, etc.)
  • Salt and pepper to taste
  • 1/2 cup cheese (we used pepper jack)

Directions:

  1. Cut the bell peppers in half. Scoop out the inside membranes and seeds.
  2. Put the bell peppers on a plate with about 1/4 cup of water on the plate. Cover this and put it in the microwave for 3 minutes. This will soften the bell pepper.

  3. In a pot, use some oil to brown the ground beef. 
  4. Take the beef out and remove the juices in the pot.
  5. With a little more oil, saute the onions until soft. Add the garlic and cook a little.
  6. One at a time, add in the tomatoes, ground beef, and rice and cook/mix between each one. 
  7. Add the seasonings (Worcestshire sauce, herbs, salt, and pepper) and mix.
  8. Once this is done, stuff the bell peppers with this mixture. 

  9. Sprinkle the shredded cheese on top.

  10. Bake in the oven at 350°F for 10-15 minutes until the cheese is melted.
This dish actually makes for a nice, rounded meal as it contains all the food groups, and the bell peppers are quite a solid container for the filling inside. Sometimes, these bell peppers are served along with a sauce, probably a tomato sauce, but it's not really necessary. Also, if you have smaller bell peppers, instead of cutting it in half to stuff, cut off just a little at the top and stuff the whole pepper.

-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Fig Crème Fraîche Cake

Welcome back!  Today, we have a cake featuring an interesting fruit: the fig! Figs are typically eaten dried or in some processed form because they don't stay fresh for long, so making this dish out of fresh figs was quite nice. Once completed, the fig flavor blends in very well with the rest of the cake and creates a dessert that is flavorful but not overly rich. Fig Crème Fraîche Cake Makes a 9" cake Ingredients: 1/2 pound figs, quartered (if you have big figs, maybe 6-8 slices) 120 grams cake flour 50 grams almond flour 2 teaspoons baking powder 1/4 teaspoon salt 50 grams sugar 60 grams honey 120 grams crème fraîche 3 eggs 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1/2 cup melted butter Directions: In a bowl, sift in the dry ingredients (cake flour, almond flour, baking powder, and salt). Mix this together. In another bowl, put in the sugar, honey, and crème fraîche, and mix them together.  One add a time, add the eggs and mix thoroughly. Add in the vanilla ...
Post a Comment
Read more

Brownie Cheesecake

Welcome back to Chez Chefpo!  Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...
Post a Comment
Read more

Pearl Meatballs

Welcome back!  Today, we have a unique recipe that comes from Central China: Pearl Meatballs! The name is quite interesting but makes sense: they're meatballs, but the translucence of the sticky rice that coats the meatball mirrors the luster of a pearl. It's often served on special occasions, like Lunar New Year, where everyone gathers for a feast and can enjoy this delicious dish. Plus, it's not even that difficult to make! Pearl Meatballs Makes about 30 meatballs Ingredients: For the meatballs: 1/2 pound ground pork 1/4 pound shrimp 80 grams (about 1/2 can) water chestnuts, finely chopped 2 tablespoons green onion, finely chopped 1/2 teaspoon ginger, minced 1 teaspoon soy sauce 1 teaspoon sugar 1 teaspoon rice wine 1 teaspoon sesame oil 1/4 teaspoon white pepper 1/2 egg white For the rice: 1 cup glutinous (sticky) rice Directions: Rinse the glutinous rice and soak in water for 2 hours. In a bowl, place all the ingredients for the meatballs and mix until even. The mixture...
Post a Comment
Read more