4 large OR 6 medium GREEN PEPPERS

1/2 cup uncooked Uncle Ben’s converted rice

1 lb uncooked ground sirloin

16 ounces tomato sauce (I use my home made, but if you use a *cough, jar, don’t tell me)

¼ cup grated Mexican cheese mix, or whatever cheese you find in the fridge

2 cloves fresh garlic, minced

¼ cup chopped onion

Worcestershire sauce


1 beef bouillon


Cook rice in bouillon, a sprinkle of garlic powder, a sprinkle of onion powder, pepper and 1 tsp Worcestershire sauce in 1 and 1/3 cup water.  Cover and follow Ben’s instructions.

Wash, remove heads of green peppers, and gut them.  Cut bottoms if necessary, so they’ll stand up tall and proud.

Cook beef in frying pan with pepper, fresh onion and garlic.  When pink is gone, push beef to sides of pan.  Wad up a paper towel and stick it in the hole to suck up most of the grease.  Turn it over and press down with spoon.  Toss it.  (An old Indian trick).

Add 1 tsp Worcestershire and cooked rice.  Stir.  Add half of the tomato sauce and stir.

Place other half of sauce in bottom of a sprayed baking dish.  Stand peppers up in dish and fill them with rice/meat mixture.  Spoon any extra rice/meat mixture in center of dish between the peppers.  Bake at 350* for 60 min, or until peppers are tender.  Baste them 2 or 3 times with sauce from bottom of pan.  I usually poke a few holes in the top so the liquid will soak down through the rice/meat mixture.

When tender, turn oven off.  Throw a handful of cheese mixture on top of peppers and put back in oven for 5 min.  I like a Mexican cheese mixture, but whatever sounds good to you is fine ─ American, cheddar, etc.

Now, is that good, or what?


When the farmer’s markets are featuring locally grown peppers, buy a dozen or two. They’ll be cheaper.  Help your local growers, and know where your food is coming from, etc.  It isn’t that much trouble to make extra stuffed peppers.  Last year I made a dozen, wrapped each pepper individually in plastic wrap, squeezed out the air, and then wrapped them individually in aluminum foil.  I stood them up in a 9 x 13 baking dish and froze them.  If we wanted one pepper, or five peppers, it was easy to pull out what we needed.  Once they’re frozen, you could store them in a plastic storage bag.  I have plenty of baking dishes, so I left them stored that way.

Good idea?

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STUFFED PEPPERS, SIMMERING_cropStuffed Peppers (3)

STUFFED PEPPERS 2014-09-18 14.06.31_cropSTUFFED PEPPERS_crop


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