I will never forget the day I was accused of being obsessed with green peppers. A friend of ours, who was also moving to the area, lived with us when my husband and I relocated to Kansas City after college. I took on the responsibility of cooking for the three of us and made a lot with green peppers. What can I say?! They’re delicious. Every time I make something with them, I think of this friend. So, G.L., this one is for you! A crunchy, munchy, melt in your mouth recipe for stuffed green peppers. From start to finish, this should only take you about 30 minutes. You’ll want to pre-heat your oven to 350 degrees before you begin. Don’t forget to compost your green pepper scraps when you’re done!
For this recipe you’ll need:
- 3-4 Green Peppers
- Shredded Mild Cheddar Cheese (~1 cup)
- 8oz Tomato Sauce
- Mexican or Spanish Rice (I used Uncle Bens)
- 1 lb Ground Beef
You’ll want to “gut” the green peppers (cut off the tops and use a spoon to take out their insides) before washing them. Set them aside for later.
In a large skillet, brown your beef (then drain before adding it back into the skillet).
Once drained, combine cooked rice (per the directions), beef, and tomato sauce. Stir.
Place your hollowed out peppers onto a baking sheet, stuff them (what kind of ‘stuffed peppers’ would these be otherwise?!), and top with cheese.
Bake in the oven for about 15 minutes. The peppers will be softer than raw but still crisp (and delicious!).
Serve and enjoy!