Friday, April 15, 2011

Stuffed pepper and tips for perfectly done/ fluffy rice.

This is one of my favorite comfort foods. I rarely make this meal the
same way twice. Usually besides the rice and peppers I use this to
eliminate leftovers. I'll cook my onions in butter and add in left
over taco meat, or sausage. I'll add in bits of carrot, zucchini, and
other bits left over. If I don't have enough peppers to make this for
the entire family I dice up the peppers and mix it all together
casserole style and bake :). This is a great meal to stretch a buck

6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled
tomatoes, chopped
1 teaspoon Worcestershire sauce
Rice- see method below
1+ cup shredded Cheddar cheese
water as needed

1. Bring a large pot of salted water to a boil. Cut the tops off the
peppers, and remove the seeds. Cook peppers in boiling water for 5
minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until
beef is browned. Drain off excess fat, and season with salt and
pepper. Stir in the tomatoes, rice, and Worcestershire sauce. Heat
till bubbly then remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each
pepper with the beef and rice mixture, and place peppers open side up
in a baking dish. In a medium bowl, combine tomato soup with just
enough water to make the soup a gravy consistency. Pour over the
4. Bake covered for 25 to 35 minutes, until heated through and cheese
is melted and bubbly.

(every time)
1. Rinse the rice in water to get rid of excess starch.
2. For every cup of rice, add 1 1/2 cups water. (I only make one
cup of rice for this recipe)
3. Bring the rice to boil, uncovered, at medium heat.
4. When boiling, turn the heat down to medium low.
5. Place the lid on the pot, keeping it tilted to allow steam to escape.
6. When you can see holes or "craters" in the rice, put the lid on tight.
7. Turn the heat to low.
8. Simmer for another 15 minutes.
9. Fluff up rice and serve.


1. For best results, use long grain rice.
2. For a bit of variety, try one of the scented rices, such as
jasmine. The amount of the water required and the cooking time will be
less than for other types of long grain rice.

No comments:

Post a Comment