Stuffed Green Peppers
Stuffed Green Peppers are a delicious meal in an edible package
Ingredients
- 6 large green peppers (choose peppers that are squarish and will sit upright) - choose peppers that are squarish and will sit upright
- 1 onion - chopped
- 500 gm lean ground beef
- 1 ½ cups cooked rice - 3/4 cup uncooked - See Easy Steamed Rice recipe
- 1 14 oz or 398 ml tin diced tomatoes or 3 large fresh tomatoes diced
- 1 large carrot - grated or medium diced
- 1 to 1½ cups grated old cheddar
- 1 clove garlic, minced or 1 tsp dried garlic
- 1 tsp salt - or to taste
- freshly ground pepper - to taste
Instructions
- Cut tops off the green peppers. Remove the seeds and membranes, leaving the peppers whole. Cover with boiling water; cook 5 min. and drain. Sprinkle with salt; cool in the refrigerator at least 2 hours (or longer) before cooking. (The salt added when they are hot and then the cooling removes the bitterness from the peppers and makes them very tender)
- Saute the beef and chopped onion and garlic. Drain off any fat. Add, salt, pepper, rice, grated carrot and tin of tomatoes or fresh diced tomatoes. Mix well.
- Half fill the peppers with this rice mixture (fairly packed); add some of the grated cheese. Fill the pepper almost to the top with some more rice mixture. Top it with some more cheese. Place each filled pepper in a glass baking dish. At this stage you can cover the peppers and put them in the fridge until you are ready to bake them.
- Bake in 350 ℉ oven for about 25 minutes, until the cheese is melted and they are cooked through. Add about 10 minutes if the filled peppers have been in the fridge.