One thing I have come to love in the last few years are bell peppers. We used to eat them all the time. It seemed like every recipe I used called for bell peppers. While we still eat them, it is usually only when we get them in our Bountiful Basket or if we are making another recipe (with other items from our basket) that calls for them. One of my favorite recipes (which I didn’t think I would like when I first saw it) is stuffed bell peppers. We got 3 red bell peppers in our basket this week and so I decided to stuff them. Normally we use green peppers because they have more flavor, but these were still really good. The recipe is really simple too. Plus I used the fresh tomatoes we got in our basket instead of canned tomatoes. I think that made them much better than usual. Since we didn’t have enough peppers to use all the filling we’re just going to eat the filling tomorrow for lunch because it is so delicious! I have to say I love it when we get my favorite fruits and vegetables in the basket. Not sure what we will be having tomorrow, but I’m sure it will be something good :)
Stuffed Bell Peppers
- 6 Med Green Peppers
- 1lb Ground Beef
- 1/3 C Chopped Onion
- 15 oz. can Diced Tomatoes (I used 3 large fresh tomatoes)
- 1 C water
- 1/2 C Uncooked Rice
- 2 tsp Worcestershire Sauce
- 1 C Shredded Cheese
Clean peppers then precook in boiling salted water for about 5 min.
Brown ground beef with onion. Season with a little salt and pepper. Add diced tomatoes. Add water, uncooked rice, and Worcestershire Sauce. Cover and simmer about 15 minutes or until rice is tender. Stir in shredded cheese. Stuff peppers with filling. Bake at 350, uncovered for 20-25 min.