Stuffed Green Peppers
Print recipeIngredients
- 6 Large green peppers (choose peppers that are squarish and will sit upright)
- 1 onion (chopped)
- 1 Lb. or 500 gm lean ground beef
- 1 1/2 Cups cooked rice - 3/4 cup uncooked (See Easy Steamed Rice recipe )
- 1 14 oz (398 ml) tin diced tomatoes or 3 large fresh tomatoes diced
- 1 Large carrot grated or medium diced
- 1 - 1 1/2 Cups grated old cheddar
- 1 clove garlic, minced or 1 tsp dried garlic
- 1 Tsp salt or to taste
- freshly ground pepper (to taste)
Directions
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Cut tops off the green peppers. Remove the seeds and membranes, leaving the peppers whole. Cover with boiling water; cook 5 min. and drain. Sprinkle with salt; cool in the refrigerator at least 2 hours (or longer) before cooking. (The salt added when they are hot and then the cooling removes the bitterness from the peppers and makes them very tender)  | |
| Saute the beef and chopped onion and garlic. Drain off any fat. Add, salt, pepper, rice, grated carrot and tin of tomatoes or fresh diced tomatoes. Mix well. | |
| Half fill the peppers with this rice mixture (fairly packed); add some of the grated cheese. Fill the pepper almost to the top with some more rice mixture. Top it with some more cheese. Place each filled pepper in a glass baking dish. At this stage you can cover the peppers and put them in the fridge until you are ready to bake them. | |
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Bake in 350 deg F oven for about 25 minutes or longer if the filled peppers have been in the fridge.  | |