Stuffed Bell Peppers

Here at Remodelaholic we love all things home decor and DIY, but we also love RECIPES. While we will continue to share our latest and greatest remodeling projects we want to share some really yummy recipes once a week. Enjoy the recipes and know that we are still Remodelaholics.

Stuffed bell peppers are an excellent meal to serve no matter the season. Not only are they a delicious alternative to pasta-based dishes, they are also full of flavor and texture. We like to use both red and green bell peppers to mix up the recipe and keep it fresh.

In a pinch, dried onion can be substituted for the raw onion found in the stuffed bell peppers filling. You can also substitute ground turkey for the ground beef. Instant rice also helps speed up the assembly process.

Don’t forget to add the ketchup sauce before baking the stuffed bell peppers. That’s definitely a step you don’t want to skip! If your family doesn’t like things spicy simply forgo adding the Tabasco sauce to the ketchup mixture. Just a dash doesn’t add much of a kick but it still might be too much for folks who prefer dishes on the milder side.

Are you a fan of stuffed bell peppers? Let us know what you think of this recipe in the comments below! We love to hear about your cooking adventures.

Stuffed Bell Peppers

• 4 red or green bell peppers

Filling

• 2 tbsp olive oil
• 1 medium onion, peeled and chopped
• 1 garlic clove
• 1 lb lean ground beef
• 1 1/2 cups cooked rice (brown or white)
• 1 cup chopped tomatoes (fresh or canned)
• 1 tsp dried oregano
• salt & pepper to taste

Sauce

• 1/2 cup ketchup
• 1/2 tsp Worcestershire sauce
• 1 dash Tabasco
• 1/4 cup water

1. Preheat oven to 350 degrees.

2. Cut off top stems of bell peppers and de-seed, keeping the bell peppers in the shape of a bowl. 

3. Bring a pot of water to boil, add peppers, and keep submerged for 3 minutes. 

4. Remove peppers, drizzle or lightly spray the insides with olive oil, and place them in a baking dish ready to be filled.

5. In a sauté pan, add 1 Tbsp olive oil and sauté the onion until it starts to become translucent. Add the garlic and cook for another couple minutes. Add cooked mixture to a large mixing bowl.

6. While the onions sauté, in a small bowl mixing bowl combine the ketchup, Worcestershire sauce, Tabasco and water to gather and set aside.

7. In the large mixing bowl, add the cooked rice, tomatoes, ground beef, oregano and salt and pepper. Mix with a spoon or your hands until thoroughly combined.  

8. Stuff filling into the peppers and then drizzle the tops with the ketchup sauce.

9. Bake for 40-50 minutes or until the internal temperature reaches 160 degrees.

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