storyteller

         Hello All ………     Have I got a new recipe for you.  It seems that my Hubby planted a couple of Pepper Plants back in the spring and now they are putting out!!  We have been over run with Bell Peppers.  I am running out of space to put them in the freezer as you can imagine.  There is only so many that 2 people can use and the plants are producing at least 6-8 every other day.  So I got online and looked up Stuffed Pepper recipes. 

      There are so many and they all call for some elaborate ingredients some of which I have never used.  And you know by the time you buy everything you need it cost a fortune to make the dish you might as well go eat out.

Simple Stuffed Peppers

6 large Green Bell Peppers  (cored and washed) set aside

1 lb. Sausage (I use mild)

1/2 to 3/4 lb. of Ground Chuck

1 med. onion chopped

3 C. Rice and 3 C. water- Minute rice made to the directions

1 can Tomato Sauce 8oz size

Barbecue Spice, Cayenne Pepper, salt and pepper

1 C. Shredded Cheese (I used Fiesta/Mexican type Cheese)

1 Large oblong Glass Baking dish sprayed with cooking spray                                                        any kind you like

Preheat oven to 375*

In a ex-large skillet set heat at med-low use a table spoon or so of cooking oil or spray and put in onion to start, add your sausage cutting it up or breaking it up into small chunks. Cover and let cook about 5 min.  I put that to one side of my skillet, then add your ground chuck breaking it up too.  Cover and let it cook another few minutes.  While that is cooking you prepare your rice in a large sauce pan, cover and let it sit, do not let it totally get done.  Use your own judgement on time.  It will still have a little bit of water in the pan, that is ok. 

 Stir up all your meat mixture, add salt and pepper to taste.  Now drain off the fat and liquid.  Turn off the heat to that burner so you do not burn it.  In the ex-large skillet mix in your rice/water mixture, add as much of the barbecue spice and cayenne pepper as you want adjust to your taste. Stir in 1/2 of the can Tomato sauce.  Now you are ready to stuff your peppers. 

Do them over your glass dish that is already prepared that way any stuffing that falls off falls in the dish you are baking them in.  I layed my peppers on their side with the stuffed end toward the middle of the dish.  My peppers were more long than squatty. Take all the unused stuffing and spoon it down into any holes around the peppers and into the middle using all of it.  Take the last 1/2 of the tomato sauce and drizzle it all over the peppers in the dish.  Cover with foil and bake 20-30 minutes.  Check them about 1/2 way through to see if they are done…..you do not want them too mushy, nor crunchy.

Take them out of oven uncover and quickly sprinkle the cheese over them and watch it melt.  They are ready to serve as the main dish or with other veggies of the season. 

         These turned out absolutely delicious and it was really fast and filling.  My husband said they were the best he has had….and it is hard to compete with his moms’ cooking she is from Russia, raised in Germany.  He suggested that I use the same recipe for stuffed cabbage except to put chopped up pepper in the stuffing for that.  I did not use chopped up peppers in this because It is just enough pepper taste and not overwhelming with the peppers you use to stuff.  But to each his or her own.  Hope you try it and enjoy!

Storyteller

Trackback URI | Comments RSS