Stuffed Peppers..."This is Yummy"

Mom’s stuffed peppers…this meal brings back childhood memories much like the ones my kids will have someday!  As a child I moaned when I heard stuffed peppers were on the menu for supper.  Peppers?  Really?  Who could ever possibly like ANYTHING with “peppers” as part of the name?  But, when we were all gathered around the table, having thanked the Lord for the food, each of us kids would pick up our fork and gingerly take a bite of the meat filling on our plates.  Whoa!!  Who would have thought the dreaded “pepper” dish could be SOOOO good?  Now we were eagerly asking for seconds, or thirds, and were disappointed when the dish was empty.  Too bad pepper season only happened once a year!

The secret of Mom’s (and my) success is to only stuff as many peppers as will be enjoyed.  Save the rest of your harvest for another meal.  My siblings and I were like my own kids…they’d rather eat the filling!  When they wise up and realize how DELICIOUS the whole stuffed pepper is, you’ll have to use a bigger pan! :)  

 

Here's what you'll need to treat your family to these:

6 medium peppers (I only used 4)

½ cup water

2 pounds of ground beef

1/3 cup chopped onion

2 cups tomatoes (fresh, stewed, or diced)

¾ cup precooked rice or quinoa (I like to use a sprouted rice and quinoa blend.)

2 Tbsp. Worcestershire sauce

salt & pepper to taste

1 cup shredded Cheddar or Colby Jack cheese

 

 

Before beginning, preheat oven to 350 degrees.

1.  Cook the rice or quinoa according to package directions.

2.  Cut tops off the peppers and remove seeds and membranes.  (Save the tops for the filling.)  Put the ½ cup of water and whole peppers in a pan, cover and boil for 5 minutes.  Remove from heat, and remove lid from pan so the peppers don’t continue to cook.  Set aside.

3.  Brown the ground beef and onion.


4.  Dice the pepper tops.

 

5.  Add the tomatoes, rice/quinoa, worcestershire sauce, diced pepper tops, salt & pepper to the browned beef.  Stir.  Cover & simmer on low about 5-10 minutes.

6.  Add the cheese and stir.


7.  Stand peppers upright in a baking dish and spoon the filling into them.  Spoon any remaining filling around the peppers.

8.  Sprinkle with more cheese and bake uncovered for about 30 minutes.

 

 

Enjoy!  :)



Yummy Stuffed Peppers

6 medium peppers

2 pounds of ground beef

1/3 cup chopped onion

2 cups tomatoes (fresh, stewed, or diced)

1 cup precooked rice or quinoa (I like to use a sprouted rice and quinoa blend)

2 Tbsp. Worcestershire sauce

salt & pepper to taste

1 cup shredded Cheddar or Colby Jack cheese

 

1.  Cook the rice or quinoa according to package directions.

2.  Cut tops off the peppers and remove the seeds and membranes.  (Save the tops for the filling.)  Put the ½ cup of water and whole peppers in a pan, cover and boil for 5 minutes.  Remove from heat, and remove lid from pan so the peppers don’t continue to cook.  Set aside.

3.  Brown the ground beef and onion.

4.  Dice the pepper tops.

5.  Add tomatoes, rice/quinoa, worcestershire sauce, diced pepper tops, salt & pepper to the browned beef.  Stir.  Cover & simmer on low about 5-10 minutes.

6.  Add the cheese and stir.

7.  Stand peppers upright in a baking dish and spoon the filling into them.  Spoon any remaining filling around the peppers.

8.  Sprinkle with more cheese and bake uncovered for about 30 minutes.

 

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