Stuffed peppers are so easy to make. Yes, like any other dish, you have to put a little work into making it but think of how delicious it is when you are done. I use to make these about once a month, but not so much lately. The reason is only that I could not find decent-sized green peppers at the stores around here. I lucked up and did find some nice-sized ones. So guess what is being prepared for dinner tonight!
What do you stuff the peppers with
We believe in passing on the best family recipes. Our stuffed peppers are no exception! We stuff them with a mix of ground beef and rice, combined with spices to give them that extra kick. You can also add other ingredients such as vegetables or cheese to make it unique!
How do you store stuffed peppers?
Stuffed peppers are a popular, delicious dish that can be eaten as an appetizer or main course. The best way to store stuffed peppers is to place them in an airtight container and refrigerate them for up to three days. You can also freeze stuffed peppers for up to six months, however, be sure to wrap them tightly before freezing. With proper storage, your stuffed peppers will stay fresh and flavorful!
- 1 knife
- 1 large kettle with a lid
- 1 large serving spoon or a wooden spoon
- 1 medium skillet
- 1 large mixing bowl
- 1 3-quart casserole dish
- 6 large green peppers about 2 1/2 lb
- 2 tbsps margarine melted
- 1 tsp dried basil leaves
- 1 tsp dried oregano leaves
- 2½ tsp salt
- ½ tsp pepper
- 1 egg
- 1 tsp Worcestershire sauce
- 1½ lb ground chuck
- 1½ cups cooked white rice
- ½ cup chopped onion
- ½ cup chopped celery
- 1 can 1 lb tomatoes, undrained
- 1 can 8 oz tomato sauce
- 1 clove garlic crushed
- Cut off the tops of the peppers and remove the ribs and seeds. Then chop the edible part of the tops, and set them aside. Wash the peppers.
- Place the peppers in a large kettle with 2 quarts of salted water. Bring this to a boil, then cover the peppers, reduce the heat, and then simmer for about 5 minutes. Now you need to drain the peppers and then set them aside.
- Place the margarine in a medium-sized skillet, and allow the margarine to get hot. Once the margarine is hot saute‘ the chopped green pepper, celery, and onion until tender for about 3 to 5 minutes.
- Add the tomatoes, oregano, basil, garlic, tomato sauce, ¼ tsp pepper, 1½ tsp salt, and simmer this mixture uncovered for about 10 minutes.
- Preheat the oven to 350F.
- Meanwhile, in a large mixing bowl, you should combine the egg, the rest of the pepper and salt, and the Worcestershire sauce. Beat this mixture with a spoon until well blended. Add the ground chuck, 1 cup of the tomato mixture, and the rice. Make sure to mix the mixture well.
- Now, stuff the peppers with the meat mixture, and place it into the 3-quart casserole dish. Now pour the remaining amount of the tomato mixture over the peppers. Let this bake uncovered for about 1 hour. Then serve.
Stuffed Peppers smell so sensational while they are baking. I can hardly wait for them to get done. I am ready to get my munch on. OMG! I wish you could actually smell these right now. I have not decided what to make to go with this besides garlic bread. Maybe some sort of easy salad.
I had not made these stuffed peppers, for at least a year or two, yes it had been that long ago, however, now that it has become easier for me to get hold of the green peppers when I want them from the local farmers market, I decided to go ahead and make this recipe again. I really found this recipe easier to make than I did in the past.
How amazing that it still turned out perfectly even with me leaving out the garlic and the oregano. I am not such a big fan of ground chuck, so therefore I did substitute ground beef for the ground chuck when making this stuffed pepper recipe this time around, and it still turned out so amazing. I could not have been happier with the end result.