Stuffed peppers are a great way to take advantage of sales on green bell peppers and ground beef. There are many stuffed pepper recipes, and finding one everyone in your family will enjoy can be difficult.
Many Western New York families made a New Year’s resolution to dine out less often and save more money on groceries. It’s not always easy keeping New Year’s resolutions to dine out less unless you plan ahead and serve tasty homemade food. If you have picky eaters, you know how difficult that can be.
Western New York shoppers can find all the ingredients for stuffed sweet bell peppers at local retailers:
- Lexington Co-op (807 Elmwood Ave., Buffalo; 886-COOP)
- Budwey’s Markets (see website for location nearest you)
- Tops Markets (see website for location nearest you)
- Wegmans (see website for location nearest you)
This recipe for stuffed peppers should please even the pickiest of eaters in your family. If someone doesn’t like green bell peppers, try using orange, red or yellow bell peppers instead. If you prefer to use all ground beef instead of half ground beef and half Italian sausage, you can do that. You can also substitute spicy breakfast sausage for the Italian sausage.
- Click HERE for a slideshow of ingredients used in this stuffed sweet peppers recipe
The ingredients for this stuffed pepper recipe can be prepared ahead of time. When you have a few hours on a Saturday or Sunday, cook up the filling for the stuffed peppers and freeze in a good quality, airtight freezer container or zip locking bag. Don’t forget to label and date it.
The bell peppers for the stuffed peppers can be prepared ahead of time, also. Halve the peppers, core and remove the seeds and membrane. Pack up in a good quality zip locking bag and store in the freezer. All you’ll need to do is defrost the filling, blanch the peppers and pop the baking dish into the oven.
- Include a healthy, nutritious green salad with your stuffed sweet peppers for dinner
- Make your own, fresh salad dressing for your dinner salad
Stuffed sweet peppers recipe
- 6 large green or red bell peppers, halved lengthwise, cored, seeds and membrane removed (approximately 3 to 3-1/2 pounds)
- 1 cup Spanish, yellow, white or red onion, finely chopped
- ½ pound 85% to 90% lean ground beef
- ½ pound bulk sweet or hot Italian sausage (about 2 links, removed from casing)
- 2 cans (8 ounces each) tomato sauce
- 1 can (15 ounces) tomatoes with green chiles (Rotel is the name brand)
- 1 can (11 ounces) whole kernel corn, with liquid
- ½ cup uncooked long grain white rice
- ½ cup water
- ¼ cup red wine vinegar
- ½ cup Cheddar cheese, shredded
- Preheat oven to 350*F. Spray 13x9x2-inch baking dish with nonstick cooking spray.
- In a large pot, bring 4 cups water to a boil (add 2 Tbsp. salt to the water). Add pepper halves and boil 4 to 5 minutes until tender, but still crisp. Drain the peppers, and then allow them to drain/dry in the colander.
- While the peppers are draining/drying, sauté the onions, ground beef, and sausage in a large skillet over medium heat. Brown for about 8 minutes, stirring often. In a large bowl, combine the tomato sauce with the tomato chunks and add about half of this mixture to the skillet.
- Add corn, rice, and water to the meat and tomatoes in the skillet. Cover, reduce heat to a simmer, and allow to cook for about 20 minutes or until the rice is tender.
- Stir 2 Tablespoon red wine vinegar into the reserved tomato mixture. Add the grated cheddar cheese to the skillet and stir to melt.
- Spoon the rice and meat skillet mixture into the peppers. Place the pepper halves into the baking dish. Spoon the meat mixture into each pepper half, distributing equally. Pour 1/3 cup water into the baking dish and bake, uncovered, for 25 to 30 minutes, until peppers are tender. During the last 5 minutes of baking, top with more grated cheddar cheese, if desired.
- Heat remaining tomato mixture with the rest of the vinegar, and serve as a sauce with the peppers.
- Yield: 6 servings, 2 pepper halves per person.
Rachael’s recipe notes:
- You can use shredded Mozzarella, Colby Jack or Pepper Jack in place of the Cheddar, if desired.
- Orange, yellow or purple bell peppers, when in season, can be substitute for the green or red bell peppers in this stuffed pepper recipe.
You’ll find both green bell peppers and ground beef on sale this week at Budwey’s Markets (January 1 through January 7, 2012).
Follow Rachael’s Food Adventures on Facebook
Follow Rachael on Twitter @By_Rachael
Email Rachael at firstname.lastname@example.org
Want more FREE recipes, product reviews and food news? Click the SUBSCRIBE button a the top of each of the Buffalo Cooking Examiner’s articles.
Want to save more and eat better in 2012? Follow the Buffalo Frugal Living Examiner on Facebook
Want to eat healthier in 2012? Follow the Reluctant Vegan on Facebook
All articles, recipes, recipe notes, recipe adaptations, product reviews and food news (and photographs, where applicable) are under copyright and cannot be copied or reposted without prior written consent by the author. Partial reposting is permitted with a link back to the original article. For consent, questions or comments email email@example.com