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Tuesday, September 9, 2008

Stuffed Green Peppers

Again, I had some things to use from the garden, and I decided that stuffed peppers would be the best thing. Another plug for You can go there and put in any ingredients you have on hand, and it will bring up recipes with those ingredients. Very nice.
This is the recipe I used, but there are LOTS of ways to make these--vegetarian, low-fat, high-fat, southwestern...I just used this one because I had to make sure and use up tomatoes and green peppers. Brown rice would have been good if I'd had time. I also might have added a little something more for flavor, but Elliot liked them the way they were.
The recipe calls for 4 peppers, but I filled up six of them with ease.

  • 6 medium tomatoes - peeled, seeded and chopped
  • 1 medium onion, chopped
  • 3 ribs celery, diced
  • 1 (8 ounce) can tomato sauce
  • 1 cup water
  • 2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 4 medium green peppers
  • 1 pound lean ground beef
  • 1 cup instant rice, cooked
  • 1 teaspoon dried basil
  1. In a large saucepan or Dutch oven, combine tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer 10-15 minutes. Meanwhile, cut tops off of green peppers and remove seeds; set aside. In a bowl, combine ground beef, rice, basil and remaining salt and pepper; mix well. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers. Cover and simmer for 40-45 minutes or until beef is cooked and peppers are tender.

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