Main Course Meat Dishes forum: Stuffed Peppers (with Meat and Rice)

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Mar 3, 2010 6:46 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
There are so many ways to make Stuffed peppers – Here’s one using Meat and Rice. Tastes good with all beef also!

Stuffed Peppers

6 Large green Bell Peppers
1 teaspoon oil
½ lb of Ground Beef
½ lb of Ground Pork
2 cups of cooked long-grain rice
1 medium onion diced
2 cloves of garlic minced
½ teaspoon Oregano
½ teaspoon Rosemary
1 teaspoon dried Basil
1 teaspoon Worchestershire sauce
1 teaspoon salt
½ teaspoon pepper
1 14oz can diced or chopped tomatoes
1 14 oz can tomato sauce

Clean your peppers – Slice off the top, remove the seeds and the white membrane stuff.

Cook your rice according to package directions less 2 minutes so it’s just a little undercooked – Let it cool a bit.

Heat your oil in a large frying pan – Saute the onions and garlic until transparent and soft.

In a large bowl, add the Beef, Pork, Rice. Sauteed Onion/Garlic, Oregano, Rosemary, Worchestershire and Salt/Pepper. Mix lightly without packing it all together and add the cooked rice. Mix until blended.

Put about 1 tablespoon of tomato sauce into each pepper. Stuff them with the Meat/Rice mixture. Place them in deep roasting pan, foil pan or glass baking dish and cover with the rest of the tomato sauce. Top with the canned diced tomatoes. Sprinkle with the basil and salt and pepper to taste.

Cover with foil and bake for about 1 1/4 hours at 350. Remove foil and bake for an additional 15 minutes until peppers are tender.

Thumbnail by Katg

Mar 14, 2011 1:45 PM CST
Name: Alan
Chandler, AZ; 85225
Sunset Zone 13
Kat, how do you like this recipe? Have you ever tried using yellow or red peppers instead of green? I read someone, red bell peppers roasted make for a sweeter pepper. I'm having a terrible cravin for some stuffed bell peppers. I'm thinking this might be the weekend. =)
The best and most beautiful things in the world cannot be seen or even touched - they must be felt with the heart. ~Hellen Keller
Mar 21, 2011 7:57 AM CST
Name: Alan
Chandler, AZ; 85225
Sunset Zone 13
Well, I never heard back from you Kat, but I did go ahead and use your recipe. I made a couple of switches. I used a wild rice mix, instead of the long grain rice. I also used Rotels Diced Tomatoes with green peppers. Oh, one more, I used red and yellow peppers instead of green peppers. It turned out perfect, and was consumed by all my guests. Oh, one other thing, I cooked it on a charcoal grill, instead of in the oven. It turned out perfect, and all was consumed. I served it with Mashed Potato's and Gravy, and a Spring Mix salad. Love your recipe, it is perfect!!! Here are pics.

Thumb of 2011-03-21/GardenGuyAZ/cd4d0d

Thumb of 2011-03-21/GardenGuyAZ/b39db3
Note, some of the peppers fell over, but they still tasted just fine ;) That pan was the smallest I could find for 8 peppers without being too small.
The best and most beautiful things in the world cannot be seen or even touched - they must be felt with the heart. ~Hellen Keller
[Last edited Mar 21, 2011 1:04 PM CST]
Quote | Post #592997 (3)
Mar 22, 2011 4:52 AM CST
Name: Neal Linville
Winchester, KY
I prefer red or yellow peppers too, the green ones tend to bother my stomach, but ripe peppers are never a problem, and they are indeed much sweeter. I read somewhere that ripe peppers are more nutritional too, as much vitamin C as citrus fruits, or more.

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