Kitchen

[Emily Paige]

I just use my meatloaf recipe and stuff the peppers with it.Add a slice of cheese at the end to melt.

Love it!

[Vamp]

I make mine unstuffed. So much easier, and I actually like it better.

I just brown ground beef on the stove top with chopped onions, garlic, and green peppers. I add rice, tomato sauce, onion soup mix, water, & seasonings (I like a Tastefully Simple Smoked Paprika), then cover and simmer until the rice is cooked, about 20 minutes.

[RedTop]

Ground chuck, a can of Spanish rice, garlic, and egg mixed together. Tomato sauce, brown sugar and a splash of vinegar as the sauce; some added to the meat mixture for the right consistency, and the rest poured over the top of the peppers. Cover with foil and bake 45 minutes @ 375 then uncover and bake another 15 minutes or so.

[lilypadfrog]

I know you don't want a spicy pepper, but maybe someone would like to try this. I brown ground beef with some cut up onion. Then I drain the grease. I put in crushed saltine crackers as a binding ingredient. Stir to brown the crackers in the meat. Now I put in a few spoonfuls of salsa, as hot as you want. Make sure the mix isn't too "wet". Put it in your blanched green peppers. Bake covered for 30 min in a 350 oven. Take it out, sprinkle with cheese and eat.

[Irish Rosebud]

Right now I've got more bell peppers than I know what to do with since I have red, yellow, and green pepper plants that are still bearing profusely. I've been making stuffed peppers off and on for about a month now. The great thing about stuffed peppers is you can use just about any leftovers and/or fresh ingredients for the stuffing.

Honestly, you can't go wrong with just about anything you stuff them with.

My basic stuffing consists of shredded or ground meat, a starch (rice or couscous or beans or torn bread or cracker crumbs), whatever fresh veggies I have on hand -- chopped, and fresh herbs and/or spices. I might also add seeds, nuts, and/or diced, crumbled, or shredded cheese. Cut and gut (take off the top and scoop out and discard the seeds and membrane) the peppers. I don't pre-cook or blanch. Set the stuffed peppers upright in a baking dish in a preheated 350 oven for about 45-60 min depending on the size of the peppers (I start checking them at the half-hour for doneness; they're done when the peppers are soft).

Last week I heated up a bit of leftover cooked ground beef and long grain and wild rice in a skillet with olive oil and a splash of Trader Joe's soyaki sauce, added some chopped pepper and sliced cremini mushrooms, heated until the veggies were cooked, then at the last minute added some fresh chopped Juliet grape tomatoes from the garden. Off heat I stirred in some fresh grated parmesan and chopped parsley from the garden. Stuffed and baked. Voila!

[misspammie]

On 9/15/2014 Vamp said:

I make mine unstuffed. So much easier, and I actually like it better.

I just brown ground beef on the stove top with chopped onions, garlic, and green peppers. I add rice, tomato sauce, onion soup mix, water, & seasonings (I like a Tastefully Simple Smoked Paprika), then cover and simmer until the rice is cooked, about 20 minutes.

Love this, Vamp! very similar to my stuffed pepper soup. the easier the better, I say!

[Vamp]

On 9/16/2014 misspammie said:

On 9/15/2014 Vamp said:

I make mine unstuffed. So much easier, and I actually like it better.

I just brown ground beef on the stove top with chopped onions, garlic, and green peppers. I add rice, tomato sauce, onion soup mix, water, & seasonings (I like a Tastefully Simple Smoked Paprika), then cover and simmer until the rice is cooked, about 20 minutes.

Love this, Vamp! very similar to my stuffed pepper soup. the easier the better, I say!

I'm all about easy! lol