Stuffed Green Peppers Recipe
Stuffed Green Peppers Recipe
We grow a lot of green peppers in our garden every summer season. I love to make stuffed green peppers and make several batches of them as they freeze well.
6 large green peppers
1 lb. lean ground beef
1/4 c. onion, finely chopped
1 (16 ounce) can of diced tomatoes
1 (16 ounce) can tomato sauce
1 tsp. basil
1 tsp. oregano
salt and pepper to taste
1 bag of instant white rice
1 c. shredded cheddar cheese
Brown your ground beef and chopped onion in a large skillet on low. While it's browning cut the tops off of the green peppers. Rinse the seeds out from the inside of each pepper. Place in a baking dish. Boil your white rice according to package directions, drain out water. In a large bowl combine: dice tomatoes, tomato sauce, basil, oregano, salt, pepper and rice. Stir in the ground beef and onion mixture. *Optional* You can stir some chopped green pepper into this mixture if desired.
Spoon mixture into each pepper shell. Bake in a preheated 350 degree oven for 35 minutes. Remove and sprinkle cheddar cheese on top. Place back into the oven for 5 minutes or until cheese has melted. Makes 6 servings.
Freezing Tip: You can freeze them! Let cool. Wrap each individual pepper in plastic wrap. Place 4 at a time into a 1 gallon sized zipper closure bag. Label and freeze. They will keep up to 6 months in the freezer. When you are ready to use, defrost them in the microwave and then microwave reheat them for 5 minutes. Instant dinner on a busy night.
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