James has been our household king of stuffed peppers. When we first started dating I was impressed with his skills on this dish. I decided to give it a go after seeing some good looking bell peppers at the store. Apparently a lot of recipes call for green bell peppers – I did yellow and red and they were delicious so not sure if that has to do with the flavor, shape, or is just something someone decided one day and the world followed suite.
What you need:
- 1 lb ground beef
- Red onion, chopped (I did about 3/4 of one)
- Can of diced tomatoes
- 4 bell peppers – pick some with flat bottoms so they can stand up
- Preheat oven to 350F and line a casserole dish with tin foil.
- Cut off tops of the peppers and remove the seeds and membranes
- Chop up any of the top of the pepper that you’d eat
- Boil some water in a large pot and cook the peppers for 5 minutes, uncovered.
- Remove peppers and invert to drain well over paper towels
- In a pan, cook ground beef, onion and chopped pepper in some olive oil. Add salt to taste.
- Drain off excess fat, and continue to cook, adding in diced tomatoes and mixing around.
- In the casserole dish, arrange peppers, scoop in meat mixture to the top, and cover the dish with tin foil.
- Cook in oven for 30 minutes.
- Take out, remove tin foil (watch out for hot steam), and let sit for a few until it’s a temperature that won’t burn your mouth.
I served these with a roasted root vegetable medley with rosemary that comes pre-peeled and chopped from our local grocery store. Sometimes you gotta know where to spend your effort and when to take advantage of the short cut.