Stuffed Yellow Peppers
“We have a package of ground beef, what should we do with it?” is a question that often comes up in our house. Usually followed by our old standby of pasta and meat sauce, there are only so many things we know how to do with ground beef. Sure, we make hamburgers, meatballs, and even meatloaf, but the meat sauce has definitely been our favorite (if you’re measuring by how often it’s made).
But after last night, I’d say we have a new favorite, or at least, I do. Mom was feeling a bit more creative in the kitchen and decided to make some stuffed peppers. It had literally been years since I even thought about the concept of a stuffed pepper, let alone eaten one. And despite memories of somewhat negative associations, I was excited to give stuffed peppers another shot.
And let’s just say, it was love at first smell. As soon as I walked into the kitchen, I was greeted with the wonderful aroma of stuffed yellow bell peppers steaming and soaking in a bath of chunky tomato sauce. I was almost jumping for joy to eat dinner – who knew I could get so excited from a pepper?
A little brown rice to go with it, and dinner was on the table. Mmmm…
I think my mom and I agree that the key element that made this dish so enjoyable was the fact that she used yellow peppers, as opposed to green or red. Of course any could have been used, but in my opinion there are huge flavor discrepancies between the three. Reds have more of a spicy feel to them, while greens are somewhat harsh in flavor. But yellows, my personal favorite, are sweet and mild and have the capacity to soak up the flavor of anything they’re cooked with, like say, ground beef and tomato sauce. They were perfect.
So in the end, I know this will be the new and popular dinner request. The recipe needs a bit of tweaking to fix the abundance of liquid that seeps out of each pepper upon plating (from the ground beef we think). But other than that, it’s definitely tasty.
The peppers become a little bit liquidy inside, but other than that the flavors are wonderful. This recipe is for 3 but can be tweaked to feed more or less.
3 yellow bell peppers
1 lb. ground beef
salt and pepper
1 jar tomato sauce
1 can crushed tomatoes
2 C. brown rice
Cut top off each pepper and cut out insides. Mix ground beef with ketchup and seasonings. Stuff each pepper to top with ground beef mixture. Pour crushed tomatoes and tomato sauce into pot and heat. When hot, place each pepper into tomato sauce, cover and let cook for 1 hour. Meanwhile, prepare brown rice according to package directions. When peppers are finished cooking, remove from pot and drain liquid.
To plate, make a bed of brown rice and put your pepper on top. Spoon additional tomato sauce over all.
Serving Size: 3