August 15, 2011

Kari's Simple Stuffed Peppers



Apparently my mother and I have a difference of opinions when it comes to the "right way" to prepare stuffed peppers.

Let me explain.  I got this super simple recipe from my sister Kari.  After hearing her family mention on several occasions that this is one of their absolute favorite dishes, I decided I needed to figure out just what went into such a stellar dish and how exactly she prepared them.  So I got the scoop, I cooked them and thought they were delicious, too.  Just your basic, no-frill, easy to prepare stuffed pepper with accessible ingredients.

Well, when I called my mom the other day and was telling her I was going to post Kari's method I was informed that her way is not our family's way of doing it.  You see, Kari pre-cooks her beef and mixes it with cheddar cheese prior to stuffing the pepper.  According to my mom, the way she and my grandmother have always done it is to stuff those peppers without cooking the meat first, so after you bake 'em the inside is kind of  like a big meatball.

And no cheese.  Really mom?  No cheese?  As a self proclaimed cheese-aholic, I do not approve.

Now, I'm not one to go against the way it's supposed to be done, but I sure did like the way they turned out when I followed Kari's recipe, so this is the way I'm gonna keep making them.  Sorry, momma!


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Ingredients
  • 6 green peppers
  • 1 lb ground beef
  • ½ cup chopped onion
  • salt and pepper to taste
  • 1 (14.5 oz) can petite diced tomatoes, undrained
  • 1 tsp Worcestershire sauce
  • ½ cup uncooked rice
  • ¾ cup water
  • 1½ cups cheddar cheese, shredded, split
  • 2 (10.75 oz) cans of condensed tomato soup
  • water


Instructions
  1. Preheat oven to 350°.
  2. Cut the tops off of the peppers and remove the seeds and white membrane.  In a large pot of salted water, boil the peppers for 5 minutes.  Drain and set aside.
  3. In a large frying pan, cook the beef and onions until the beef is no longer pink, about 5 minutes.  Remove the grease and season with salt and pepper.
  4. Add the tomatoes, rice, water and Worcestershire sauce.  Cover and simmer for 25 minutes, or until the rice is tender.  Remove from the heat and stir in 1 cup of the cheese.
  5. Place peppers in a glass baking dish and fill with the meat mixture. (I've found that my high sided corningware works best to keep the peppers from falling over.)
  6. In a medium bowl, mix the soup with just enough water to make it a gravy consistency.  Pour over the peppers.  Top with remaining ½ cup of cheese.
  7. Cover and bake for 25-35 minutes.

6 comments:

  1. Your favorite sister (but don't tell the others!!)August 15, 2011 at 7:21 PM

    Your post makes me happy! I'm such a rebel :)

    ReplyDelete
  2. Just tried these the other night. YUM! I was a little worried that the pepper flavor would be overpowering, but nope. I ended up having to cook my rice quite a bit longer than the recipe called for. Maybe my pan's lid didn't fit tightly enough. Oh, and I used tomato sauce instead of tomato soup. Thanks for this recipe!!

    ReplyDelete
  3. Laura: Well, I've managed to botch up rice more times than I care to admit, so it may be me, not you! Next time I make these I'll double check to cooking time. Glad you liked them!

    ReplyDelete
  4. If you want to make these in 15 minutes like Beck's recipe states, you HAVE to use Minute Rice or any other instant rice. If you use regular rice, your simmer time will be more like 35-45 minutes.

    ReplyDelete
  5. Laura: I've adjusted the cooking times and measurements to ensure thoroughly cooked rice. :)

    ReplyDelete
  6. Would you also post your Mom's family recipe? It sounds like my Mom's but my Mom is gone and I don't know the measurements and timing. Thanks,
    Nora529@sbcglobal.net

    ReplyDelete

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