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Monday, 23 March 2009 13:03 |
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This recipe is for some comfort food. Most people wouldn't categorize stuffed peppers as comfort food, but this is a dish that my mother used to make regularly. So it reminds me of being home as a kid. It's not exactly the recipe my mother used to make, we use red peppers instead of green, brown rice instead of white, and we spice it up a bit more. Some times we'll use ground turkey instead of beef, and some ground sausage added would make a nice variation as well. Well here we go.
Ingredients:
- 3-4 large red bell peppers
- 1 tablespoons butter
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup frozen sweet corn
- 1 clove garlic, crushed
- 1 tablespoon dried italian seasoning
- 1/2 teaspoon dried leaf basil
- 2 teaspoons salt
- 1 teaspoon ground black pepper, divided
- 1/2 teaspoon cumin
- a dash of cayenne
- 1 1/2 pounds lean ground beef
- 1 1/2 cups cooked long-grain rice
- 1/4 cup parmesan cheese
- shredded mild Cheddar cheese, or sliced provalone, optional
Instructions:
- Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
- Prepare rice as directed on rice package.
- Brown the ground beef n a large skillet over medium heat. Drain and add the chopped veggies. Sauté for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, italian seasoning, basil, salt, and pepper. Simmer for about 10 minutes.
- Mix the rice and meat mixture together. Stuff peppers with the mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 35 to 40 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
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