Stuffed Bell Peppers Recipe

From Dorothy McNett's Recipe Book.

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Stuffed Bell Peppers

From Dorothy McNett's recipes at

2 tablespoons olive oil
1 medium onion, chopped
3-4 cloves garlic, chopped
1/2 - 3/4 pound lean ground beef
1/4 cup pine nuts
1/4 cup salsa or bbq sauce (even catsup works!)
1/2 teaspoon fine sea salt
freshly ground pepper
1/3 - 1/2 cup fine bread or cracker crumbs, or even cooked rice or quinoa

3-4 green or red bell peppers
1/2 cup grated cheddar or jack cheese
1/2 cup water or broth
2 tablespoons tomato paste

Preheat oven to 375 degrees. Cut off the tops of each pepper. Gently remove the membrane and seeds and discard. Dice up the tops. Set the whole peppers aside. In heavy bottomed saute pan, heat the oil and saute chopped pepper pieces, onion and garlic about 1 minute, adding the ground beef and pine nuts. Cook and stir several minutes to brown the meat. Add the sauce of choice, salt, pepper and crumbs. Set aside. Arrange the peppers upside down in a glass or ceramic baking dish. Cover with waxed paper or paper towel and cook in microwave 3-4 minutes (1 minute per pepper) to partially cook them. Turn them right side up and stuff with the filling. Sprinkle the tops with grated cheese. Combine water and tomato paste and pour in the dish around the peppers. Bake 25-30 minutes, or until peppers are tender and stuffing has browned on the top. Drizzle with a little extra virgin olive oil and serve.

Recipe created 2012-08-07.

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