The other week we received yet another CSA package, full of fresh local produce. Included in the mix were two huge bell peppers. Not sure what I wanted to do with them, I eventually opted for a traditional route and got to work on making stuffed bell peppers.
I’ll admit, I’m not the biggest fan of stuffed bell peppers. I don’t like anything overly tomato-y, and have found most other recipes have lacked flavor.
However, this one I found ended up being simple and excellent.
Mr. John’s Meat Stuff Bell Peppers
Ingredients
6 green bell peppers, tops cut away and seeds removed
2 tablespoons vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped green bell peppers
1/2 pound ground beef
1/2 pound ground pork
1 tablespoon minced garlic
1/4 cup finely chopped fresh parsley leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Pinch red pepper flakes
2 cups cooked long or medium-grain white rice
8 ounces tomato sauce
Water
Preparation
Preheat the oven to 350 degrees F.
(note – online they recommend parboiling the bell peppers. I opted to not do this, and ended up with firmed pepper that had a bit of crunch when we ate them. I prefer the firmer texture).
In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.
Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
Remove from the oven and let rest for 10 minutes before serving.
Enjoy!
teal and tulle 