Stuffed Bell Peppers

While I was grocery shopping this afternoon, I decided to make stuffed bell peppers. Although I’ve never made them, I love to eat them. I figured I had a recipe in one of my books, so I guessed at the ingredients that I thought I would need.

Once I got home, I could not find a recipe for them in any of my books so I decided to wing it. And they turned out awesome! I’m posting the recipe here in case anyone wants to try them and also so I can find it when I want to make them again.

1 lb. Laura’s Lean ground beef
2 cloves garlic, finely chopped or minced
¼ cup chopped green onion
2 tablespoons chili powder
1 can Red Gold Chipotle style chopped tomatoes, drained
1 small can tomato sauce
4 large green bell peppers, tops and seeds removed
2 cups rice, half-cooked
1 tablespoon finely chopped celery
¼ cup finely chopped red cabbage (optional)
Monterey Jack and Cheddar shredded cheese

Preheat oven at 325.

Combine ground beef, garlic, and green onion and thoroughly cook and drain. Add chili powder and chipotle style tomatoes. Let stand for about 10 minutes. Try not to eat all of it. (I struggled with this step) Drain again.

In a large mixing bowl combine ground beef, rice, celery, and cabbage. “Prime” the peppers with a couple tablespoons of tomato sauce. Swish the sauce around inside the pepper. Generously fill each pepper with beef mixture. Cover tops with remaining tomato sauce.

Baked for 30 minutes. Let stand for 5 minutes. Split peppers and cover with cheese before serving.

Note: I say the cabbage is optional because I really don’t think it added to the flavor. I just put it in because I felt like I needed another vegetable. It did make them more colorful though if you find that appetizing!

Another note: Because I was winging it, I’m now guessing at the quantities of cabbage, celery, chili powder, and green onion.