I kid you not, for the past year I’ve wanted to make stuffed peppers. That’s kind of a long wait. That’s a bit weird. Why didn’t I just make them?!
Finally {and thankfully}, last Sunday morning I decided to make it happen, went out and bought some groceries, and started cooking.
Mind you, I had a wedding that afternoon. Who decides to delay their nails/shower/get wedding purrrty on account of stuffed peppers?
Do you know me? I do. That’s who.
They were easy to make. They were ridiculously awesome to eat. And football was on. Perfect.
Who does their nails while watching football? I do. After eating a stuffed pepper. This is heaven.
Wash peppers and cut the tops off.
Using your glorious hands, remove all of the seeds and membranes from each pepper.
This is exciting stuff, huh?
Place peppers in a baking dish and set aside.
Over medium heat, melt butter in a large sauté pan. Add onions and celery.
Add beef. Cook until just barely browned.
Dissolve Boullion cube in the hot water, add to beef mixture.
Throw in some oregano and diced tomatoes. Or gently toss. Or stir. Your choice.
Add the Basmati rice.
Quickly stir in the cheese. That stuff melts on you in a flash.
{Realistically, if you just put this in a bowl now you’d be a hero. No pepper necessary. I wouldn’t judge you for that. I’d high five ya.}
Stuff the peppers.
Bake in the oven until peppers become tender {I prefer them to still have a bit of crisp}.
Add tomato sauce and top with cheese. Throw them back in the oven.
Remove once the cheese is melted, bubbly, brown, delicious looking.
I’ll be honest, I ate almost half of one of these before I realized I had forgotten to take a picture {sorry for my selfishness}. I was under its spell. Or the spell of the NFL. Or I was worried about my nails. That’s weird.
Just know that this is probably one of the most delicious recipes I’ve come up with, to date, and one of my favorite go-tos for make ahead lunches. I’m kind of obsessed. I can’t wait to make them again. And again.
And again.
XO
Yields 4 servings
Ingredients
4 Medium sized green bell peppers*
1 1/2 Cups Basmati rice, cooked
2 Tablespoons onions, chopped
2 Tablespoons celery, chopped
2 Tablespoons butter
3/4 Lb ground beef {I used 90% lean}
1/3 hot water
1 Beef Bouillon cube {use a GF variety to make this a GF dish}
1/2 Cup canned diced tomatoes, drained {reserve juice, set aside}
2 Teaspoons oregano
1 1/2 Cups mozzarella cheese, shredded
Marinara sauce {optional}
*Look for peppers that are about the same size and have a balanced bottom so that they can stand up on their own.
Directions
Preheat oven to 350′.
Pepare peppers: wash, cut off top {stem side}, scoop out seeds and membranes. Place in baking dish, set aside.
In a large sauté pan, melt butter over medium heat. Add onions and celery. Cook for 3-5 minutes until they begin to become translucent.
Add beef. Once just cooked, dissolve the Bouillon cube in the hot water and add mixture to the beef and vegetables. Stir.
Add tomatoes, oregano and rice. Stir.
Add 1 cup cheese; mix quickly, as it’ll melt almost immediately.
Stuff peppers; equally distributing the filling.
Cook for 20-25 minutes. {The longer you cook, the softer the peppers will be. Personal preference.}
Remove baking dish from oven, set to 400′.
Pour 1-2 spoonfuls of the reserved tomato juice over each pepper. Cover each pepper with the remaining mozzarella cheese.
Place back in oven and cook for 10 minutes, until cheese is completely melted.
Optional: Serve with warmed marinara sauce.
~~~~~~~~~~~~
Follow Everyday Sarah Jane on your social media accounts!
Facebook: https://www.facebook.com/EverydaySarahJane
Twitter: https://twitter.com/EverydaySarahJ
Pinterest: http://pinterest.com/sarahjl828
I did the same think a few years ago – delaying making stuffed peppers (I do this too for a lot of things, like I want to think about it for a long time first) – and then I made them and I made them constantly for awhile. With this post you have got me thinking about stuffed peppers again! They are so satisfying aren’t they?
Satisfying is an understatement – they were so delicious!
I have wanted to make stuffed pepper for some time now as well! So I’m guessing it’s worth it then? It’s not something I have ever tried to make!
There’s a first time for everything :) These are worth the adventure!
Stuffed peppers are the best for meals this time of year! I’m going to have to share my recipe for Mexican-style stuffed peppers with you — to die for! :) These look amazing!
Can’t wait to see it! Thanks!
I’m not normally a stuffed pepper kind of gal but these look delicious. I think I’m going to have to make them for my family. Thanks for the recipe :)
You’ll love them! :)
Amazing!!! :)
Very amazing!
I’ve never made a stuffed pepper in my life…they sure sound good though!
They’re SO good! You should most definitely give them a try!
These stuffed peppers look delicious. I haven’t had them in ages. I’m going to add them to list of dinners to make over the next few weeks 😃 Thanks for sharing 😃
Absolutely! I hope you enjoy!
There are so many ways to stuff a pepper. Your version looks easy and delicious! There was pinnage :)
Awesome!! I hope you love them as much as I did!
Funny that I stumbled upon this post, as I, too, have been saying for about year, that I should make stuffed bell peppers! Okay, now I’m seriously going to do it this time! It’s going on the list for dinner this week!
Enjoy!!
These look AMAZING :) will be trying these.
Thank you! They’re a favorite over here!
I can see why :)
These look amazing!! Totally worth postponing your nails ;)
Haha! Don’t worry Emily, the nails came out just fine…rushed and all :)
Coming over from FBC to show you some love. :) These stuffed peppers look like some fantastic comfort food. :)
Thank you! They were delicious!
These look awesome! Stuffed peppers are a family favorite here in our house :) Great recipe!
Thank you!
Reblogged this on Dolce Vita and commented:
This looks yummy! I am inspired to make my own version next time.
Great! Thank you!