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

Ingredients

Servings:

½× 1× 1½× 2× 3×

Units:

As Written US Metric

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) (opens in new tab)
- 3 tablespoons New Mexico, guajillo, or ancho chile powder, or a combination
- 4 garlic cloves, minced
- 2 tablespoons cider vinegar
- 1 tablespoon dried oregano
- 2 teaspoons salt
- (1 teaspoon chipotle chile powder)
- ½ teaspoon ground cumin
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 poblano pepper
- 2 to 4 serrano peppers
- ⅓ cup pumpkin seeds, toasted
- ¼ cup finely chopped cilantro stems
Sub-recipe steps
1. Prepare Country Sausage I or II, substituting the following mixture for the ice/water, salt, herbs, and spices: 3 tablespoons New Mexico, guajillo, or ancho chile powder, or a combination; 4 garlic cloves, minced; 2 tablespoons cider vinegar; 1 tablespoon dried oregano; 2 teaspoons salt; (1 teaspoon chipotle chile powder); ½ teaspoon ground cumin; ½ teaspoon ground allspice; ¼ teaspoon ground cloves
2. GREEN
3. We are confident that those who try this less-common chorizo will be instant converts.
4. Roast: 1 poblano pepper; 2 to 4 serrano peppers
5. Peel and seed the peppers and place on a cutting board along with: ⅓ cup pumpkin seeds, toasted; ¼ cup finely chopped cilantro stems
6. Chop these ingredients together until finely minced. Prepare Red Chorizo, above, substituting this roasted pepper/pumpkin seed mixture for the 3 tablespoons chile powder.
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 (opens in new tab) Au Gratin I or II
- Dry bread crumbs
- Dry bread crumbs
- (Sweet paprika, up to ½ teaspoon per 1 cup crumbs)
- Dots of butter
- Dry bread crumbs
- Finely grated Cheddar, Romano, or Parmesan (up to ¼ cup per 1 cup crumbs)
- (Sweet paprika, up to ½ teaspoon per 1 cup crumbs)
- Dots of butter
Sub-recipe steps
1. Sprinkle over the food in a light but thorough covering: Dry bread crumbs
2. Unless otherwise directed, bake in a 375°F oven until a crisp, golden brown crust forms. Or preheat the broiler and place the dish 3 inches below the heat. Allow it to brown, checking frequently.
3. Mix together: Dry bread crumbs; (Sweet paprika, up to ½ teaspoon per 1 cup crumbs)
4. Sprinkle in a light but thorough covering over the food. Scatter over the top: Dots of butter
5. Unless otherwise directed, bake in a 375°F oven to produce a crisp, golden crust. Or preheat the broiler and place the dish 5 inches below the heat. Allow it to brown, checking frequently.
6. Combine in a medium bowl: Dry bread crumbs; Finely grated Cheddar, Romano, or Parmesan (up to ¼ cup per 1 cup crumbs); (Sweet paprika, up to ½ teaspoon per 1 cup crumbs)
7. Sprinkle in a light but thorough covering over the food. Scatter over the top: Dots of butter
8. Unless otherwise directed, bake in a preheated 350°F oven to produce a crisp, golden crust. Or preheat the broiler and place the dish 5 inches below the heat. Allow it to brown, checking frequently.

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.

Ratings & reviews

Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.