Deet’s Eats- Deet’s Stuffed Peppers YUM!

This post should probably be titled “Deet’s Everything-but-the-kitchen sink Peppers”. That’s because I save up bits of leftover veggies (corn, green beans, peas, lima beans, etc.) and rice and when I have enough (about 1 ½ cups of Veggies and about the same amount of rice) I make stuffed green peppers. Now I’ve also gone to the trouble of making this by using frozen mixed veggies and some rice that I cooked up just for this, but let’s face it that is more trouble than just keeping 2 plastic containers in the freezer and tossing veggies in one and rice in the other. Here is the actual recipe.



Deet’s Stuffed Green Peppers

1 ½ cups mixed veggies cooked or frozen defrosted

1 ½ cups cooked rice

¾-1# ground beef

1 large diced onion (divided, half for the filling and half for the sauce)

1 15oz. can diced tomatoes

1 tsp dried Basil

1 Tblsp. sugar

1 Tblsp flour combined with ¼ cup water

3 large green peppers cut in half lengthwise, seeded and ribs cut out

Shredded sharp cheddar or slices of American cheese to melt on top (whatever you have on hand)

Oven: 350 F     Serves: 2 with leftovers, maybe, or 3 not so hungry people

  1. Spray oil a shallow casserole that will hold the 6 pepper halves comfortably but not crowded. I think the one in the photo is a 2 ½ qt. dish. Place pepper halves in the dish.
  2. In a 1 quart saucepan, combine tomatoes, half of the diced onion, the sugar, and Basil. Bring to a boil and simmer for 10 minutes. Then add flour/water mix and cook just until thick.
  3. While the sauce is cooking, brown the ground beef and onions. Add S & P, garlic powder, Worcestershire sauce to taste. (I’m usually pretty generous with the spices since I like a lot of flavor) Then add the veggies and rice. Mix well and fill the green pepper shells with the mixture.
  4. Spoon the sauce onto each filled pepper half. Cover the casserole with foil that you gave a light spray of oil (so it doesn’t stick to the peppers).
  5. Bake for 45 min., uncover the casserole, top each pepper half with cheese and put back in the oven, uncovered, until cheese is melted.
  6. Let sit for 10 minutes before serving so you don’t burn your mouth.

Note: this recipe doubles, or even triples, easily for a crowd or buffet. Make ahead to #4 and refrigerate up to 24 hours before baking.

Round out the menu with salad and lots of crusty bread, a bottle of Pinot Grigio goes nice too.




Filed under Deet's Eats, Favorites, Food, recipes

2 responses to “Deet’s Eats- Deet’s Stuffed Peppers YUM!


    Great idea for using little bits of leftovers!! Thanks!


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