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Stuffed Green Peppers Recipe
Peppers are the perfect food for stuffing. Hard on the outside and hollow in the middle, they seem to be almost made for this type of preparation.
Peppers are also extremely healthy. Green peppers, in particular, are a great source of fiber and vitamins C and E. They are rich in antioxidants so they minimize risks of cancer, cardiovascular disease and inflammation. They also contain zeaxanthin which can be beneficial to eye health.
Peppers can be filled with a variety of ingredients and made to anyone’s liking. Common stuffings include meat, cheese, vegetables, rice, sauce or a combination of one or more of these ingredients.
Stuffed peppers are eaten in many different cultures. Here are some examples of how they are enjoyed around the world.
- Spain: In Spanish culture, piquillo peppers are often used. Common fillings include Manchego cheese, chicken and cod in red sauce.
- Mexico: Pasilla or poblano peppers are often used. They are stuffed with cheese and minced meat, covered in an egg batter and fried.
- Guatemala: Pimiento peppers are stuffed with shredded pork and vegetables. Like Mexico, Guatemala also covers their stuffed peppers in an egg batter and fries them.
- India: Bell peppers are stuffed with meat, potatoes and onions and seasoned well. They are then either browned in a frying pan or baked in an oven.
Most people have their favorite stuffed green pepper recipe, probably passed down from relatives. Many have never had this dish before and need a simple recipe for their first foray into stuffed green peppers.
This is a true pleaser among stuffed peppers. The cheddar cheese really adds that savory texture and flavor. The Worcestershire sauce contributes its unique blend of ingredients. Don’t forget the rice, a perfect binding agent. You can also make extra rice to serve as a side dish.
Then serve to your guests to find out how much they enjoy this delicious recipe.
4 to 6 large green bell peppers
1 pound ground beef
1 small onion, finely chopped
1 (20 ounce) can whole tomatoes
2 Tablespoons Worcestershire sauce
Salt and pepper, to taste
1 to 1 1/2 cups cooked rice
1 cup shredded cheddar cheese
grated Parmesan cheese
1. Cut tops off bell peppers and remove seeds. Parboil in salted, boiling water for 4 minutes. Drain and cool.
2. Brown meat in skillet with onion. Drain oil. Add tomatoes that have been mashed. Add
Worcestershire, salt and pepper. Simmer for 15 to 20 minutes.
3. Add rice. Simmer, stirring occasionally, for 10 minutes. Remove from heat.
4. Add Cheddar cheese, stirring until melted and well blended. Stuff mixture into peppers. Top with Parmesan cheese.
5. Bake at 350 degrees F about 20 minutes or until hot.
If freezing stuffed green peppers, do not bake.
Wrap individually and place in a large freezer bag. Thaw well before baking.