Beef · Fast meal · main dish

Old-Time Recipe; Updated Flavors

Years ago if you had asked me if I like Stuffed Peppers, I probably would’ve wrinkled up my nose like a child sitting before cooked spinach!

But in recent years I found a recipe that uses fresh tomatoes, rather than tomato sauce, and the instructions to only boil the peppers for a few minutes helps the peppers to have a slight crispiness to them. There’s plenty of the rice and beef filling, so you can pile them high and add extra meat around the peppers. They also have an addition of cheddar cheese, giving a final recipe-booster! These slight changes in this old-time recipe make this an absolutely delicious supper meal!

Stuffed Peppers

  • 2 large green peppers
  • 8 oz. 90% lean ground beef
  • 1/3 cup chopped onion
  • 2 medium tomatoes, chopped
  • 1/2 cup long grain rice – I use Minute Rice
  • 1/2 cup water
  • 2 tsp Worcestershire sauce
  • 1/2 tsp dried basil or oregano
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/2 cup reduced fat Cheddar cheese

Halve peppers lengthwise and remove stem ends, seeds and membranes. Immerse peppers into boiling water for 3 minutes. Invert onto paper towels to drain well.

In a large skillet, cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in the tomatoes, rice (I cook mine first), water, Worcestershire sauce, basil or oregano, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 to 18 minutes. Stir in half of the cheese. Spoon meat mixture into peppers. Place peppers in an 8x8x2-inch baking dish. Spoon any remaining mixture into baking dish.

Bake, uncovered in a 375 degree oven for about 15 minutes or till heated through. Sprinkle with remaining cheese. Let stand for 1-2 minutes or till the cheese melts. Makes 4 servings.

This is a great week night dinner! You could even make the recipe up ahead of time and then simply warm it in the oven. Great flavors and great updates of this old classic have all made me a Stuffed Pepper Fan!

How about you? Are you a Stuffed Pepper lover? If you’re on the fence, I hope you’ll give this recipe a try!

Here are a few other classics that we love:
Katie Brown (Lemon) Chicken
Countryside Chicken Bake – Chicken and rice
Yankee Pot Roast
Mom’s Classic Meatloaf

I promise that these recipes will kick-start your week full of deliciousness! What a favorite classic recipe you love?

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