Stuffed Bell Peppers filled with hamburger, onions, garlic, tomatoes, rice, herbs and cheese.
Have you heard the new Jars of Clay "Fall Asleep"? I've always loved Jars of Clay and this song is so pretty! If you haven't heard it you can click on the link http://youtu.be/CE1GnN8AdsQ.
Sorry anyways back to the food, I just had to share and no it's not sponsored in any way..
The weather's becoming cold and wet in Washington, fairly fast and the cool weather leaves me craving all my childhood favorites.
Stuffed Bell Peppers always make the top of the fall favorites list. They bring back memories of my Granny in the kitchen baking and the house smelling divine.
Who can resist cheesy, tomato, rice and beef stuffed into bell peppers and then smothered with cheese.
I miss the warmth and the activities of summer since we were unable to participate in the hiking and camping trips we had planned but I welcome the cool nights with the fireplace on, snuggled up next to my love and kids under my favorite blanket watching a movie and enjoying all the delicious foods of fall..
For me that brings recipe's like these Stuffed Bell Peppers, Soups, Stews, and anything Apple or Pumpkin.
Slice tops off of bell peppers and scoop out the inside seeds and membranes. I also slice the little left over bell pepper off the tops around the stems. I try to waste as little as possible when we cook.
Brown ground beef and onion in 1/2 teaspoon olive oil.
Add the left over chopped bell pepper from the stem, garlic and tomatoes.
Add rice, water, worcestershire sauce, garlic powder, italian seasoning, and pepper.
The house should be starting to smell good right about now!
Mix until combine and use the back to spoon to press mixture down. Bring to a simmer and cover. Reduce heat to low and cook until rice is cooked through and tender about 18-20 minutes.
Add 1/2 cup cubed cheese and stir until cheese melts. Remove from heat. Taste mixture and add salt if needed.
Lightly sprinkle a pinch of sea salt on the inside of bell peppers and scoop cheesy beef and rice mixture into bell peppers.
I just love the smell and color of all the garden fresh peppers this time of year. So pretty!
Place sliced cheese over the top of each bell pepper and place into a 375 degree preheated oven. Bake for 35-45 minutes or until the peppers are cooked to desired doneness and cheese is lightly brown.
(At this point the peppers could go into the refrigerator to be baked the next day but they will need to be cooked a bit longer to bring the stuffing to temperature .
Allow to cool for about 5 minutes before serving, they are very hot.
I love using my cast iron skillet to cook peppers in since it's a good nonstick surface but a baking pan works well also.
Definitely one of my favorite dishes to help celebrate the end of summers bounty of bell peppers.
In case your looking for a slight twist on this favorite dish make sure to check out Chicken Fajita Stuffed Bell Peppers. They are another favorite on our dinner menu rotation!
Stuffed Bell Peppers
Stuffed Bell Peppers filled with hamburger, onions, garlic, tomatoes, herbs, rice and cheese.Prep time: PT20M
Cook time: PT1H15M
Total time: PT1H35M
Yield: 5 Servings
- 5 whole Bell Peppers
- 3 Pinches Sea Salt
- 1 1/3 pound Hamburger
- 1/2 whole Onion, Chopped
- 28 ounces DicedTomatoes
- 1/2 cup Water
- 2 cloves Garlic, Minced
- 1/2 cup Brown or White Rice (I used Brown)
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon Garlic Powder
- 2 teaspoons Italian Seasoning
- 1/2 teaspoon Pepper or to Taste
- Sea Salt to taste as needed.
- 1/2 cup Cheddar Cheese Cubes
- 5 slices Cheddar Cheese
- Preheat oven to 375 degrees.
- Cut stem tops off of bell peppers. Remove seeds and membranes from bell peppers. Cut bell pepper away from stems and chop, set aside.
- Sprinkle sea salt inside hollowed bell peppers and set into a baking dish, set aside.
- In a large skillet with a lid over medium-high heat add olive oil, hamburger and onion. Cook until hamburger is brown and cooked though.
- Add diced tomatoes, water, garlic, diced bell pepper from around stem, rice, worcestershire sauce, garlic powder, italian seasoning and pepper. Stir well. Using the back of a spoon spread mixture evenly.
- Bring hamburger/rice mixture to a simmer. Cover and reduce heat to low. Cook until rice is cooked through and tender about 18-20 minutes.
- Remove lid and add 1/2 cup cheddar cheese cubs. Stir until cheese is melted. Taste and add salt as needed.
- Spoon cheesy hamburger rice mixture into prepared bell peppers. Top each bell pepper with a slice of cheese.
- Bake in preheated oven until peppers are cooked to desired doneness. About 35-45 minutes. Allow to cool for about 5 minutes before serving.