Today I finally used up the rest of the vegetables that I purchased at the farmer’s market by making these delicious stuffed green peppers! I came up with this idea after doing some googling for recipes with green peppers, since I had so many of them. I thought it turned out really well and will definitely have to make it again!
As a side note, while I was trying to decide what kinds of spices to season the beef mixture with, I couldn’t decide if I wanted this to be an Italian or Mexican dish. I went with Italian, but am looking forward to trying a Mexican-themed version next time!
The recipe is pretty easy. Here it is (adapted from momswhothink.com ). Most stuffed green pepper recipes call for rice, but I left that out and didn’t miss it at all.
- 4 to 6 large green bell peppers
- 1 pound ground beef
- 1 small onion, finely chopped
- 4-6 tomatoes, diced (or 1 20-oz can of whole tomatoes)
- 2 Tablespoons Worcestershire sauce
- 4-6 basil leaves, chopped
- Salt and pepper, to taste
- Garlic and Italian seasonings to taste
- 1 cup shredded cheddar cheese
- Grated Parmesan cheese
- 1 can of condensed tomato soup
To make the recipe, begin by preheating your oven to 350. Then, remove the stems and seeds from the peppers and parboil them in boiling water for 4 minutes. Drain the peppers and set aside.
Here are my boiling peppers:
In the meantime, cook the ground beef in a large skillet and drain the grease. Add chopped onions and tomatoes, worcestershire sauce, and spices to taste. Reduce heat to medium-low and cook for 15-20 minutes. Mix in half of the shredded cheese and add some grated parmesan cheese.
Spoon the beef mixture into the green peppers and place in a 9 x 13 baking pan. Mix a little bit of water into the condensed tomato soup (until it can be poured) and pour over the stuffed peppers and the pan. Sprinkle the peppers with the remaining cheese.