Friday, September 9, 2011


Wondering what to make for your next dinner party? Why not make stuffed bell peppers?!! This dish is not only inexpensive to prepare, it’s also very tasty and can be assembled ahead of time.

The recipe I use is actually one from an old 1978 Betty Crocker cookbook that I’ve modified. The original recipe just used green bell peppers. I like to use red, orange and yellow bell peppers, in addition to green. This makes a very colorful dish for company!

Here’s the recipe:


8 large bell peppers (ideally, ones that “stand up”nicely)
2 lbs. lean ground beef
1 large yellow onion, diced
2 tsp. minced garlic
1 ½ to 2 tsp. salt (depending on taste)
¾ tsp. black pepper
2 cups cooked rice
2 cans (15 oz. each) tomato sauce
1 ½ cups shredded mozzarella cheese

Cut tops off of the bell peppers and remove seeds. Cook them in boiling water, for about 5 minutes. Remove from water and set aside.

Brown ground beef, onion and garlic in large skillet. Drain grease. Stir in salt, black pepper, cooked rice and 1 of the cans of tomato sauce. Spoon mixture into peppers, coming to about ¼ inch from the tops. Pour remaining can of tomato sauce over the peppers. Cover with aluminum foil. Bake in 350 degree oven for 45 minutes. Remove from oven. Remove foil, and top each pepper with some mozzarella cheese. Return to oven and bake another 10 to 15 minutes—until cheese is melted and bubbly.

Do-ahead tip: Only put ½ can of tomato sauce on top of stuffed peppers. Bake for 30 minutes in 350 degree oven. Remove from oven and once cooled, put in refrigerator for up to 24 hours. About 45 minutes before serving time, preheat oven. Bake peppers for 20 minutes, covered with foil. Remove from oven and add cheese. Bake 10-15 minutes more.

Bon appetit!

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