Stuffed Red Bell Peppers

Originally posted April 2011.

I’ve always liked stuffed peppers, they’re a bit of work, but pretty foolproof.  This is a nice twist on an old favorite:

Stuffed Red Bell Peppers

  • 4 large red bell peppers (or you can use green)
  • 1/2 lb lean ground beef
  • 1/2 lb Italian sausage (substitute fresh mushrooms for a veggie version)
  • 1/2 yellow onion, chopped
  • 14 oz can of diced tomatoes
  • 1/2 cup brown rice, uncooked
  • 1 tsp dried oregano, crushed
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup water
  • 1/2 cup shredded Asiago cheese

Bring 2 quarts of water to a boil.  Cut off the top from the peppers (about the top 1/4 inch),  remove seeds and membranes.  Add peppers to boiling water, remove from heat and let soak 5 minutes.  Remove stem and then chop pepper tops.  Brown beef with chopped peppers and onions in skillet.  Remove whole peppers from water and turn upside down on a paper towel to dry.  Add tomatoes, spices, rice and water to hamburger mixture, bring to a boil, reduce heat and cover until rice is tender (about 15 minutes)  Stir in 1/4 cup cheese and fill whole peppers.  Place in a lightly oiled 8×8 baking dish and top with remaining cheese.  Bake for 15 minutes at 375 degrees until cheese if bubbly and golden.