Mom’s Stuffed Green Peppers


4 med. Green Peppers
1 # Ground Beef
1/3 c chopped onion
salt
pepper
1 # can tomatoes
1/2 c water
1/2 c uncooked long grain rice (not the minute rice)
1 tsp worcestershire (I tend to use a lot more than that!)
4 oz sharp cheddar cheese

Cut off tops of peppers; remove seeds and membrane. Precook green pepper cups in boiling salted water about 5 minutes; drain. (for crisper peppers, omit precooking)

Cook ground beef and onion till meat is lightly browned. Season with salt and pepper to taste. Add tomatoes, water, rice & worcestershire sauce. Cover and simmer till rice is tender, about 15 minutes. Stir in cheese, shredded (about 1 c) Stuff peppers; stand upright in baking dish. Bake uncovered at 350°F for 20-25 minutes.

I love this dinner! I like to add baked potatoes and a salad to finish it off, and some fresh baked bread! If you know the next day is going to be busy and you may not have time to get dinner together, this is a great one to do. Make it up the night before and put it in the fridge. Add just a couple extra minutes onto the cooking time!

***Notes

  • Mom has renamed her recipe to “Hidden Pepper” and uses only 1 pepper these days. She puts the single pepper in the middle of the pan, fills it with the mix and surrounds it with the remaining mix. I mostly do it this way, also, except that I use 2 peppers, but I usually double the meat mix, and it’s a great lunch the next day. 🙂
  • I often make life easier for myself and cook up a large amount of rice on a weekend for use throughout the week. Then I’ll just use a few big scoops of the already cooked rice, omitting the extra water in the recipe. I’ve also been known to skip the canned tomatoes and chop up the tomatoes that are sitting on the counter, begging to be used.
  • Admittedly, I don’t follow this (or most) recipe exactly. I add things all the time, or change it here and there. But this is the basic recipe and a good starting point for budding cooks.
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One Response to Mom’s Stuffed Green Peppers

  1. Mom says:

    I did this with brown rice the other day. We had some brown rice planned over from the night before. So, one cup cooked brown rice was added with enough water to moisten everything and the stove-top cooking time was shortened. It turned out better than with white rice. This will be my staple now. Brown Rice Rules!!

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