When I was a little girl, we got to choose what we wanted for dinner on our birthday. My choice was either spaghetti or stuffed green peppers. Because there were 12 people in my family, Mom would make 2 trays of these. She would line up the peppers along the sides of the pan, would make oval shaped “meatballs” without the peppers and placed them in the center. These were for the kids that didn’t like the peppers. I never liked the green pepper itself, but the flavor they imposed in the meat was out of this world. Now a days, I enjoy both the pepper and its contents.

This dish is easy to throw together. I usually make a large pot of rice, rinse it with cold water, strain it and refrigerate. This way I have enough rice for this dish and for a skillet full of another favorite…fried rice! Do NOT use instant rice as it will get pasty. As the peppers bake, the tomato juice thickens slightly, We spoon that yummy “sauce” over the meat and some boiled potatoes. Add a veggie and you’ve got dinner!

Stuffed Green Peppers

Recipe by Diane BeckerCourse: Dinner, Main Dish – Beef

Servings

servings

Ingredients

1 pound ground beef
1 egg, beaten
1 cup cooked rice (do not use instant rice)
1 teaspoon salt
¼ teaspoon garlic powder
2 large green bell peppers
2-3 cups tomato juice

Directions

Preheat oven to 375 degrees
With stem side up, cut the green peppers in half, remove stem and seeds.
Place peppers in a 9×9” baking dish, cut side up.
In a bowl, place the ground beef, egg, salt, and garlic powder together and mix well.
Add the cooked rice and mix well.
Stuff each pepper half with the ground meat mixture, packing it firmly.
Pour the tomato juice over the peppers and bake for 75 minutes, basting the peppers once or twice.
Remove from oven and let rest 5 minutes before serving.