Sunday, January 19, 2020

Stuffed Bell Peppers - Video Recipe

My colorful and easy-to-make recipe uses Bell Peppers stuffed with a couple sauteed veggies, some uncooked rice, and ground meat.

I guess you can call this a Meatloaf wrapped in Bell Pepper. Roasted, Bell Peppers are tender, tasty, and almost sweet. This is a light meal if you use ground turkey or chicken.

When you bake the covered Stuffed Bell Peppers for an hour and a half, they steam uncooked rice until tender. The rice plumps up and absorbs surrounding flavors for a delicious entree.

I like to bake a few at a time to freeze for later. Serve one of them with a favorite side and you have a satisfying meal. Or just eat one on its own as there is plenty of protein, veggies, and carbs, all in one bite!

I often find Bell Peppers on sale at regular grocery stores, and especially at my local Latin market.

Red, yellow and orange Bell Peppers usually cost more for some reason. I usually make this recipe with cheaper green bell peppers, but this time I went for it to introduce color into my video recipe.

To stuff a Bell Pepper I slice around the stem and pull off the top. Most of the seeds will come out. If needed slice out any that hold on to the interior. I also cut away the white part of the inside "ribs." It doesn't have to be perfect, just remove most of the seeds and top stem.

You can use any color on sale. Red, orange or yellow Bell Peppers are a little sweeter than green ones. But anytime you roast or saute a bell pepper it will sweeten up, even green ones.

The most expensive items are mushrooms and ground meat. But even these come on sale from time to time. Ground meat, I can freeze and defrost when mushroom shows up at my local 99c only Stores.

I even find small amounts of ground meat (let's say for one or two Stuffed Bell Peppers) at my local Dollar Tree. You can use low-fat ground turkey or chicken.

Click on any photo to see larger. 

Mushroom are almost always at my local 99c only Stores. They come in 4 or 5-ounce packages. You could just pick out a couple of whole mushrooms from your fave grocery store. Add more or less or just leave them out. The sauteed onion and garlic with rice are enough stuffing.

Rice is cheap at any store, you can use white, brown or any type you can find on sale. If you have leftover cooked rice then use that.

I add an egg or two and a little milk to dampen the stuffing, so the raw rice will steam tender. The main thing when baking Stuffed Bell Peppers are to cover them well, so the rice will cook through without drying out.

You will have a few crunchy rice kernels on top of Stuffed Bell Peppers, but that's okay, it's just a little extra texture. But you can be sure the interior will have cooked and flavorful rice. If you have leftover cooked rice it's okay to use it, too.

My latest video recipe is a favorite of mine and I make it when bell peppers and ground meat comes on sale. It's an easy and cheap way to extend more and more expensive ground protein. So make a batch of my Stuffed Bell Peppers, and go ahead a freeze them for later, too.

Stuffed Bell Peppers - Video
Play it here, video runs 3 minutes, 17 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (1 or 2 per serving)
  • 1 pound ground beef, pork, turkey or chicken.
  • 4 to 5 bell peppers - medium to large any color. Green Bell Peppers are cheapest.
  • Mushrooms sliced - a small package of about 5 ounces. Okay to use any type mushrooms you like. 
  • 1/2 cup rice - okay to use 1 cup cooked rice.
  • 1/2 onion - chopped
  • 1 large egg - or 2 small eggs.
  • Worcestershire Sauce 1 teaspoon - optional. Okay to use Soy Sauce. 
  •  Garlic 1 teaspoon - chopped, from the jar, fresh or even dried.
  • 1/4 cup milk - cream or favorite broth.
  •  Black Pepper to taste - Worcestershire and Soy Sauce have enough salt for me.

Slice onion and mushrooms. I use garlic from a jar, so it's ready to cook, okay to use fresh garlic.

Add a little oil to a frying pan and saute chopped onion until soft, about 5 minutes. Next, add the sliced mushrooms and saute another 5 minutes, stirring. Finally, add garlic and saute for just a minute.

In a large bowl add the raw ground meat. Add sauteed veggies, uncooked rice, one or two eggs, and milk or broth.

Season with black pepper, I find Worcestershire Sauce and Soy Sauce are salty enough. Mix all the ingredients together. This is the stuffing for Bell Peppers.

 I used four to five large Bell Peppers. Depending on the size, I find that is enough with one pound of ground meat. Mainly you want to make sure all the Bell Peppers will fit in a covered baking dish. You can use a pan, just make sure to wrap or cover the peppers with foil.

 While you are sauteing veggies you can prepare the Bell Peppers.

To stuff a Bell Pepper, I slice around the stem and pull off the top. Most of the seeds will come out. If needed slice out any that hold on to the interior. I also cut away the white part of the inside "ribs." It doesn't have to be perfect, just remove most of the seeds and top stem.

Fill up Bell Peppers with the sauteed veggies and ground meat. If you have any leftover stuffing you can wrap it in foil and freeze for later, or just wrap it in foil and bake it with Bell Peppers, kinda like a Meatloaf.

Cover the Stuffed Bell Peppers and bake for 1 1/2 hours (90 minutes) at 350 degrees.

That's it, just remove from oven when done. I let them sit covered for 5 minutes or so to cool down a little.


Unknown said...

These look delicious, and seeing your post takes me right back to my childhood. My mom used to bake these up for my dad when we'd get the first bell peppers out of our garden. I'll have to make some for dinner this week; thanks for the recipe!

Unknown said...

This reminds me of one of my favorite childhood meals.., my mom always made them taste so yummy! I have been looking for recipes using TVP... textured vegetable protein, I bet this would be a good recipe to try! Love your blog Billy!

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