Stuffed Green Peppers

My first food post! ♥

I made stuffed green peppers. The recipe I adapted it from was for 8-10 peppers, and as it is just me and Jake I cut it in half for 4-5 so we could each have one and then another one for leftovers sometime. Well there was actually way too much stuffing for just 4 peppers…this recipe is definitely enough for about 6 peppers. (depending slightly on pepper size obviously).

Here is what ingredients you will need:

– Peppers(*helpful tip is to make sure that they are stable enough on the bottom to ‘sit up’ on their own so you don’t have spilling peppers! 🙂

– Small/medium onion

– Can of DICED tomatoes(yes the picture is of stewed tomatoes, thats what the recipe called for, but I had to spend time cutting them into smaller pieces and so next time I’ll be using diced)

– 1 can of corn

– 1 pound of ground beef

– 1 cup of rice

-Chili powder, and I threw in some chipotle powder too

– Ketchup

– Cheese to sprinkle on top

What do do:

  • Cook your rice and set aside.  * Look at the bottom of this post for a rice cooking tutorial 🙂
  • Cut the tops off of your peppers and clean. Set aside
  • Chop your onion and the tops of the peppers into a small dice
  • Bring a large pot of water to a boil and boil the peppers for 3-4 minutes until they softened a little bit (as pictured)

  • Take them out and run under cold water for a second or two and then set aside.
  • Turn on oven to 350 degrees
  • Start browning beef, once brown add the onions and pepper pieces until soft
  • Add corn, tomatoes, 1 -2 tsps of chili powder/ chipotle powder or whatever seasoning you choose.
  • Add ketchup, about 5 tablespoons-more or less- just to get a ‘stewier’ consistency
  • Mix in your rice and stir entire mixture together
Here is what my pepper stuffing looked like after I was done:

  • Pack each pepper tightly with the stuffing and place in a tin foil lined baking dish
  • Sprinkle the tops with cheese
  • Bake for 10-15 minutes (I finished with a broil to get a pretty brown color 🙂 )
Here is the finished product:

VOILA! I served this with some biscuits I had left over from another recipe- but would be good with a salad too!
Hope you enjoy &  please share with me if you adapt and experiment with this and come up with your own tasty creations!
Rice tutorial:
White rice is a 2:1 ratio and brown rice is 1.5:1, so two cups of water for every one cup of white rice and 1.5 cups of water for every cup of brown rice. 
-I always rinse my rice before I cook it- particularly for white rice. Usually 5-10 rinses or until the water is no longer cloudy. 
-Combine the correct amounts of rice and water in a saucepan(you can add a little bit of oil (canola,veggie,olive or whatever you choose)) bring to a boil with the lid OFF.
-A soon as the water starts to boil, turn the burner to low and place the lid on the pot
-Simmer the rice for 17-20 minutes and ta-da! super simple. 
*for brown rice after the 20 minutes is up I remove the pot from the burner but continue to let the rice sit for another 15 minutes before I serve- not sure why but it always turns out better when I do 🙂 
easy peasy!

8 thoughts on “Stuffed Green Peppers

  1. Pingback: Don’t get lazy this summer! | smileloft

  2. I made this last night, it was wonderful!!! I also realized that it had no extra added salt. I passed this along to my parents. My father has kidney problems and is not able to have salt. This would be great for them!!


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