Monday, November 18, 2013

I'm so sorry! (And stuffed bell peppers)

Well, I don't really have an excuse besides writers block. Pat and I have been taking it easy for a few weeks after a jam packed few months. I have completely forgotten to take pictures of 3/4 of the meals I've made, and I may have passed off a lot of the cooking duties to Pat. I'm getting back at it with the holiday season starting next week so get ready for a lot of yummy recipes and lots of pictures of the table that Pat is building me! :) 

Without further ado, the stuffed bell peppers my mom got me hooked on as a child. Now my husband has to eat them when I crave them ;)  -

Stuffed Bell Peppers


- 4 large green bell peppers (You could do another color if you want. Those are typically more expensive though.)
- 1 pound of ground beef (I use lean. You could use ground turkey or chicken if you would like. I'm sure it would still be amazing!)
- 1/2 cup chopped onion
- 1/4 cup chopped bell pepper
- 1 15 ounce can of Rotel (or just a can of tomatoes, cut up. I prefer the kick Rotel gives the dish)
- 1/2 cup long grain uncooked rice (white rice cooks up better for this dish. I tried brown rice and it was not as good)
- 1/2 cup of water 
- 1 teaspoon of water
- 1 teaspoon of Worcestershire sauce 
- 1 cup of shredded cheddar cheese 

Cut the tops off the bell peppers. After you do that use your hand to pull out the seeds and rinds on the inside. Save the tops! You aren't done with those suckers yet. They should look like this when you are done-
Next boil the peppers in water for 5 minutes. 
While they are boiling I like to get my onion and bell pepper chopped. This is where you use you tops that you cut off your peppers. Cut the excess off the sides. Voila, you have 1/4 cup of chopped bell pepper. Once you have the onion and bell pepper chopped add them to a pan with your meat. 
Once the meat is browned and the veggies are tender, add your can of Rotel undrained. Now add your uncooked rice, water, salt and Worcestershire sauce. Bring it to a boil and reduce the heat. 
Cover the pan and simmer for 15-18 minutes till the rice is tender. Make sure to stir occasionally. 
Before I get too far, don't forget to remove your peppers. Place them in a dish and salt and pepper the insides of the bell peppers. 

Once your rice is tender add your shredded cheese and mix it in. 
This is what your meat mixture should look like when all is said and done- 
Now it's time to finally stuff your bell peppers! I use a spoon and like to stuff ours to the point where they are overflowing. 
Now place them in the oven and back at 350 degrees for 30-35 minutes. 

After taking them out of the oven let them cool down for a few mintues then enjoy! Here's what they should look like out of the oven- 
We like to eat ours with some Tabasco sauce. I hope y'all enjoy these as much as I have for years now! 











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