This was a staple recipe of my grandma's when I was a girl. It seemed like she made them at least once a week. I can't remember the first time I ate them or when I learned to make them. But, they'd always start with her handing us a basket and telling us to go to the garden and pick her some bell peppers. We would know instantly what was coming.
Granny Mae Wisdom--Just because you can doesn't mean you should.
If you want to spice them up, add some Tabasco sauce or ghost peppers.
Grandma's Stuffed Bell Peppers
4-6 Bell Pepper, tops & seeds removed
1.5 lbs lean ground beef
1 cup shredded sharp cheddar cheese
2 cloves of garlic
1/2 cup white rice
1 cup water
2 tablespoons of butter
1 cube of beef bouillon cube
1 can diced tomatoes undrained
1 teaspoon Worcestershire Sauce
Salt & Pepper to taste
Splash of Hot Sauce (optional)
1. Preheat oven to 350.
2. Carefully slice off the tops of the bell peppers and hollow them out to make cups.
3. Dice the pepper tops and add to onions.
4. Cook rice with water, one beef bouillon cube, two tablespoons of butter and one teaspoon of salt.
5. While rice cooks, brown ground beef with Worcestershire Sauce, garlic, salt, pepper, onions, green pepper, in a separate pan. Cook until meat is thoroughly browned and in tiny crumbles.
6. Drain meat mixture.
7. Heat bell pepper cups in the microwave for three minutes.
8. Mix rice and meat together with cheese.
9. Add the mixture to cups.
10. Place cups to a baking dish.
11. Cover with tomato sauce.
12. Bake until thoroughly heated.
13. Serve and enjoy!
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