Stuffed Bell Peppers

Name: Stuffed Bell Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 medium bell peppers; 2 tablespoons olive or vegetable oil; 1 8 ounces ground beef, lamb, or pork, or chorizo sausage (store-bought or homemade); 1 small onion, finely chopped; 1 cup cooked rice or any cooked grain; 1 medium tomato, finely chopped, or ½ cup drained canned diced tomatoes; 2 large eggs, well beaten; 1 garlic clove, minced; 1 teaspoon dried thyme or oregano, crumbled; (Worcestershire sauce to taste); (Red pepper flakes to taste); Salt and black pepper to taste; 1 Au Gratin I or II

4 servings An American classic. Create a vegetarian version by substituting ½ pound firm tofu, drained and crumbled, or Seasoned Tempeh Crumbles. Or, simply increase the amount of cooked rice to 2 cups. If the peppers are huge, you may halve them lengthwise through the stem instead (do not completely remove the stem, as it helps hold in the stuffing).

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

4 medium bell peppers
2 tablespoons olive or vegetable oil
1 8 ounces ground beef, lamb, or pork, or chorizo sausage (store-bought or homemade)
1 small onion, finely chopped
1 cup cooked rice or any cooked grain
1 medium tomato, finely chopped, or ½ cup drained canned diced tomatoes
2 large eggs, well beaten
1 garlic clove, minced
1 teaspoon dried thyme or oregano, crumbled
(Worcestershire sauce to taste)
(Red pepper flakes to taste)
Salt and black pepper to taste
1 Au Gratin I or II

Let's Cook

Step 1.

Position a rack in the center of the oven and preheat it to 375°F. Grease a baking dish in which the peppers will fit snugly. Prepare for stuffing: 4 medium bell peppers
Step 2.

If the peppers will not stand upright, level them by cutting a thin slice from the bottom trying not to create a hole. Steam the peppers on a rack or steamer basket over boiling water until tender, about 10 minutes. Set aside. Heat in a large skillet over medium heat: 2 tablespoons olive or vegetable oil
Step 3.

Add and cook, stirring and breaking the beef up with a spoon, until it is lightly browned, about 10 minutes: 8 ounces ground beef, lamb, or pork, or chorizo sausage (store-bought or homemade); 1 small onion, finely chopped
Step 4.

Remove from the heat and stir in: 1 cup cooked rice or any cooked grain; 1 medium tomato, finely chopped, or ½ cup drained canned diced tomatoes; 2 large eggs, well beaten; 1 garlic clove, minced; 1 teaspoon dried thyme or oregano, crumbled; (Worcestershire sauce to taste); (Red pepper flakes to taste); Salt and black pepper to taste
Step 5.

Fill the peppers with the meat mixture and set them in the baking dish. Sprinkle over the tops: Au Gratin I or II
Step 6.

Bake until the peppers are tender and the filling hot and firm, about 25 minutes. If desired, brown the tops under the broiler.