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
- 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.
- 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.
- 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.
- 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).
- Bake for 45 min., uncover the casserole, top each pepper half with cheese and put back in the oven, uncovered, until cheese is melted.
- 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.