Recipe for Stuffed Green Peppers

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Stuffed green peppers are an American favorite recipe with a variety of flavors depending on the ingredients used. These can be made with meat or strictly vegetarian style, whatever is your preference. With or without rice or cheese.

The fun of making a recipe like this is not having to follow a recipe line by line. It’s usually a little of this and a little of that, whatever you have on hand and how the seasonings are tasting. Once you get the gist of how to put these together, it’s really a simple and delicious dish to make.

My stuffed green peppers oftentimes come out of the oven with way too much juice in the pan. Maybe I don’t drain the peppers long enough after I par-boil them to soften. When I make them today for this demonstration, I’ll take special care of drain out as much water as possible.

I like a lot of extra meat for this recipe that I put around the outside of the peppers in the pan after they’re stuffed as much as they can be stuffed.  We generally share one pepper between us, so this meal of two peppers can make two full meals.

The extra meat sometimes is enough for another meal or a lunch. The meat had been flavored the same as the peppers so it’s good by itself.

There are times when I make this dish without rice. It is good both ways. It just depends if I’m wanting to reduce the number of carbs for that day or not. For a side dish, I might make a cauliflower mash, which tastes just like mashed potatoes. Sometimes, I’ll make another green vegetable such as green beans or steamed broccoli which both blend nicely with the stuffed green peppers.

What Are Stuffed Green Peppers Without Cheese on Top?

Cheese is a must to sprinkle on top. They’re just not Stuffed Green Peppers if they’re not coated on top with yummy melted cheese on top. I like to use the Mexican Blend of shredded cheese or if I can’t find that mixture, I get Colby and Monterey Jack shredded cheese. This is what I will use today.

As mentioned, I like extra ground meat around the peppers. If this is too much for you, you will want to cut down the amount of meat in this recipe. I am using a full pound with only two peppers. Extreme, I know, but we like it. You can adjust accordingly when you see from the photos how much extra this makes.

Stuffed Green Peppers is a nice dish to prepare for a dinner party. Serving up one pepper per guest is a nice portion, and it’s a popular dish enjoyed by nearly everyone. Check beforehand with your guests because there is an oddball person every now and then who doesn’t care for green peppers. “It’s not my favorite” they might say. Know in advance if your dinner choice is OK with everyone coming to your table.

How To Make Stuffed Green Peppers In Photos

Stuffed Green Peppers Ingredients

Here are the ingredient I used: 2 green peppers, 1 pound ground meat 85% lean, 1- 14.5 oz can diced tomatoes, 1-1/2 to 2 teaspoons Chili powder, 3/4 of 1 large onion diced, 6 cloves garlic chopped, salt & pepper to taste, 3/4 cups brown rice mixed in meat mixture – the rest of 2 cups of brown rice as a side dish.

Stuffed Green Peppers par-boiling

Par-boil the cleaned out peppers in boiling water for 5 minutes

Stuffed Green Peppers drain

Drain the peppers thoroughly to avoid too much liquid in your meat mixture.

Stuffed Green Peppers meat onion garlic

Saute garlic and onions together. When limp, add ground beef and slightly brown. Add in 1-1/2 to 2 teaspoons of Chile powder. Add salt and pepper to taste.

Stuffed Green Peppers meat rice mixture

Spoon out drained can of diced tomatoes and approximately 3/4 cup cooked rice. I used brown rice. Stir mixture together thoroughly and fill peppers. Pack the mixture tightly and spoon remaining mixture around the peppers. I spooned a little mixture in baking pan first before sitting the peppers in pan and then stuffed them.

Stuffed Green Peppers going in oven

Ready for the oven.

Stuffed Green Peppers after 30 minutes

Oops, I forgot to cut up the “caps” of the two peppers to add to the vegetables and meat mixture, which I normally do. This time, I just cut them in chunks and placed on top of meat and around the peppers before popping into the oven. They turned out a little firm but still good to eat.

Bake in 350 degree oven for 30 minutes.

Stuffed Green Peppers Kraft cheese on top

This is the Kraft product I used. Colby and Monterey Jack shredded cheese. I just grabbed pinches of the cheese and sprinkled on top and around the Stuffed Green Peppers.

Stuffed Green Peppers sprinkle with cheese

The peppers were taken out of the oven after 30 minutes of cooking for the cheese to be sprinkled on top. Place back in the oven for another 10 to 15 minutes for the cheese to melt.

Stuffed Green Peppers finished

Yummy! Delicious! Ready for the table with a side of the brown rice and/or another vegetable. Cauliflower Mash goes good with these Stuffed Green Peppers, too.

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