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Classic stuffed peppers

Classic Stuffed Peppers

This recipe is a vintage classic meal you can have on the table pretty quickly. They can even be made ahead of time and stored in the freezer. It’s a cozy comfort meal that’s good anytime of the year.
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Servings: 6 stuffed peppers
Ingredients Method Notes

Ingredients
  

  • 1 lb Grass-fed ground beef turkey or venison
  • 3-4 Bell peppers
  • 1 Small onion (diced)
  • 1/2 cup Mushrooms (chopped)
  • 1 cup Jasmine or Basmati rice
  • 14 oz Fresh or canned diced tomatoes
  • 1/2 cup Tomato sauce or strained tomatoes (optional)
  • 1 cup Chicken bone broth
  • 1 cup Cheddar cheese (grated)
  • 1/2 tsp Worcestershire sauce
  • 1 tbsp Italian seasoning
  • 3 Cloves garlic (minced)
  • Salt and pepper (to taste)

Method
 

  1. Cut the peppers in half (longways) removing the seeds and white ribs. Place them in a pot of boiling water and parboil for about 5 minutes. Drain.
  2. Cook the rice (or use leftover cooked rice). Meanwhile, on medium heat, cook the ground meat, onions, mushrooms and garlic (cook the last 30 seconds so it doesn't burn) together. Once that is done, combine the rest of the ingredients with the rice and meat mixture. Mix thoroughly. Simmer for 10 minutes.
  3. Place the pepper halves in a buttered baking dish. Spoon the filling into each pepper. Top with the freshly grated cheese. It's ok if you have extra filling fall to the bottom of the dish. If using the tomato sauce or strained tomatoes, add it to the bottom of the dish at this time.
  4. Bake at 350°F for about 20-25 minutes or until the cheese is melted and the filling is hot and cooked through.
  5. Top with chopped fresh parsley and serve.

Notes

  • Use whatever bell pepper you like. I love having a mixture of the red, orange and yellow ones. You can certainly use just all green peppers as well.
  • Cook your rice a few days before or use leftover rice from a previous meal.
  • I parboil my peppers using my electric skillet. It works just as fine as stock pot and I'm not cleaning multiple pans.
  • If you want a "sauce" with your peppers, add 1/2 cup of either tomato sauce or strained tomatoes to the bottom of the dish. When the stuffed peppers are finished cooking, just spoon the sauce over the peppers.