Stuffed Peppers
Cut tops off peppers; remove seeds and membranes. Place peppers in enough boiling water to cover. Blanch 3 minutes. If you like crisp peppers, don’t blanch at all. Put peppers upright in a baking dish that has 1/4 inch of water in it. Stuff with one of the following stuffings or use leftover casseroles.
Stuffing for Peppers #1
- 1 lb. ground beef or sausage
- 1 c. chopped onion
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 1/2 c. peeled, seeded and chopped tomatoes
- 1/2 c. water
- 1/2 c. uncooked rice
- 1 c. shredded cheese
Brown meat and onions together. Season with salt and pepper. Add tomatoes, water and uncooked rice. Cover and simmer until rice is tender, about 20 minutes. Add more water if needed. Stuff peppers and sprinkle with cheese. Place upright in baking dish. Bake uncovered at 375 degrees for 20 – 25 minutes. Variation: add 1 or 2 chopped hot peppers and 1 T. chili powder with onions. Delete rice and water and add 2 c. chopped kidney beans.
Stuffing for Peppers # 2
- 2 c. diced, cooked ham
- 1 1/2 c. cooked rice
- 1 c. peeled, seeded and chopped tomatoes
- 1/4 c. minced onions
- 1/2 tsp. salt
- 1/4 tsp. pepper
Combine all ingredients and stuff peppers. Place upright in a baking pan with 1/4-inch of water in it. Sprinkle with cheese if desired. Bake uncovered at 375 degrees for 30 minutes.
Stuffing for Peppers #3
- 1 c. diced, cooked roast beef (leftovers are fine)
- 1 c. chopped, seeded and peeled tomatoes
- 1 c. bread crumbs or cooked rice
- 1/4 c. finely chopped onion
- 1/2 tsp. salt or to taste
- 1/8 tsp. pepper
Mix ingredients and stuff peppers. Put in a baking dish with 1/4 inch water. Bake at 375 degrees for 30 minutes.
From the Practical Produce Cookbook