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Unstuffed Peppers

It's a pain to actually make stuffed peppers, so I create what I call Unstuffed Peppers. Enjoy!

Stuffed peppers 500

Unstuffed Peppers Recipe

3 large green peppers

2 pounds ground beef (the less fat, the better)

1 large onion, chopped

2 cans of diced tomatoes (14.5 oz)

2 Cups cooked rice (I prefer brown)

2 teaspoons salt

2 teaspoons Worcestershire sauce

1 teaspoon minced garlic (from a jar is fine)

Fresh ground pepper (as much as you want)

1-2 teaspoons sugar (optional)

Fresh basil (optional, around 10 leaves)

2 Cups (8 oz) shredded cheese (Mexican mix, cheddar or mozarella)

Additional cheese for top, if desired

Preheat over to 350 degrees.

Cut tops from the green peppers. Make vertical slices around the seeds and membrances (large rectangles). Discard seeds and membranes (cut them out if you need to). Take the tops, cut out the stem, and chop the rest of the green pepper. 

In a large skillet or Dutch oven, bring about 2 quarts of water to a boil. Drop in large pepper pieces. Boil around 7-10 minutes, until soft.

In the meantime, in Dutch oven or lage pot, combine grounde beef, chopped green pepper, onion, garlic, salt and pepper until meat is brown. Add the Worcestershire sauce, optional sugar and optional chopped basil to meat mixture.

Add the cooked riced and diced tomatoes. Mix in shredded cheese until melted. 

Transfer meat mixture to a large glass dish, about 12 x 9 inches. Strain large pepper pieces out of the water and place on top of the meat mixture (it will cover it solid). Bake uncovered for 20 minutes. Sprinkle with additional cheese (if desired). Put it back in the oven until cheese is melted, about 3 minutes. 

-- Janet Boyer, Amazon Hall of Fame/Vine Reviewer, author of Back in Time TarotTarot in Reverse and the Snowland Tarot (Schiffer 2013). Featured in Tales of the Revolution: True Stories of People Who Are Poking the Box and Making a Difference (A Domino Project eBook edited by Seth Godin)


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