Thursday, June 10, 2010

Stuffed Bell Peppers

I've loved these since I was a kid. This isn't my mom's recipe (which is fantastic, BTW) but it's still pretty good. The cheese is optional; I actually prefer without.

Stuffed Bell Pepper Recipe

6 large bell peppers (green, orange, red or yellow)
1 pound ground beef
1 small onion, finely chopped
2 garlic cloves, minced
1 small can mushrooms, drained
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 cup tomato juice
Shredded cheese

1. Preheat oven to 350 degrees Fahrenheit.

2. Prepare bell peppers for baking by cutting off the tops and removing the spines and seeds. The peppers need to be softened before baking. Softening the peppers can be accomplished in one of two ways: 1) Steam the bell pepper on a wire rack above water for 10 to 15 minutes, or 2) cover the bell peppers with water and boil for 3 minutes. After the softening process, set bell peppers aside.

3. In a large skillet over medium-high heat, cook ground beef until it is browned. Next, add onions and garlic cloves and cook while stirring for an additional 3 minutes.

4. Remove skillet from heat. Stir in mushrooms, salt, pepper, thyme, and tomato juice. Mix all ingredients well, and then stuff mixture into peppers.

5. Place stuffed bell peppers upright into shallow baking dish and top with ketchup. Cover with aluminum foil and bake stuffed bell peppers at 350 degrees Fahrenheit for 35 minutes. Remove foil, add cheese topping and bake an additional 5 to 10 minutes, until cheese melts.

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