Growing up, my Mom would frequently make Stuffed Peppers for dinner. They were always so yummy, and it was a recipe I wanted to incorporate into my own cookbook as well. They are easy, nutricious, and perfect for a winters day meal.
There was only one problem. For a few months, we were redoing my kitchen island, and had trouble locating a replacement cooktop. So I went for a long time, (too long) with no stovetop. But they say invention is born from neccesity, so I learned to tweak some recipes where I could.
Lckily, Stuffed Peppers was one of them. Instead of simmering for 2 hours on the stovetop. I learned to make them in the oven. Recipe follows. Enjoy!!!!
Start with some nice fresh green Bell Peppers. The larger ones are best. My kids dont eat the actual pepper, so you dont have to have one pepper for each person, the flavor will spread thruout.
Wash, dry, and cut the top off. Cut out all the seeds and middle. Discard this part. Cut up the top part of the pepper,(that you cut off a minute ago) and place in baking dish. You need a baking dish big enough to fit your peppers, and it needs to have a lid. Preheat oven to 350 degrees.
Next, in a mixing bowl, mix together 1 pound of ground round, 1 egg, about 1 11/2 cups of rice (I dont measure this part), and some onion powder. I shake with a heavy hand. After its all blended, go ahead and stuff your peppers! You can stuff them pretty full. With the rest of the meat, I make large meatballs and place them around the peppers.
Cover with your favorite Pasta sauce, about half the jar. Cover and bake for one hour.
Dont forget to have some cute onlookers while you cook! It always makes it more fun!
This is how they look when done! I made mashed potatos and fresh carrots to accompany the peppers. They are also delicious as leftovers, just pop them in the microwave.
Enjoy, and let me know how yours came out~
Many thanks for stopping by...