The other day, the local grocery store had large, organic, beautiful peppers on sale. They were the perfect size to be stuffed! Since we will have to wait quite a while for our own peppers to be planted, grow and be picked, I wanted to have that 'garden grown' flavor now.
Our method of stuffed peppers is pretty basic and the recipe is never the same.
Ingredients - give or take
1 pound of hamburger
3 gloves of garlic, minced
1 onion, diced
1 (15.5 ounce) can Rotel diced tomatoes with green chilies
1 cup shredded cheddar cheese
smidge of brown sugar
splash of Worcestershire sauce
small can of tomato paste
1 1/2 cups of chicken broth
4 green bell peppers
Preheat oven to 350 degrees F
Heat a large nonstick skillet over medium heat. Add ground beef, stirring constantly, cook until brown and crumbly. Pour off the grease, , then stir in the garlic, onions, tomatoes, tomato paste, brown sugar and Worcestershire sauce. Cook and stir until the onions are soft, about 4 minutes. Stir about 1/2 of the cheese into the mixture, set aside.
Cut the top of the peppers and remove the veins and seeds. Rinse well. Fill each pepper with the ground beef mixture and then carefully pour some of the chicken broth over the hamburger mixture. Place in muffin tins or a bread pan so they stand upright while baking and replace the tops.
Bake for approximately 30 to 45 minutes or until peppers are soft.
|they were steaming hot out of the oven|
Remove peppers from the pan. I then take off the top and sprinkle the remaining cheese.
Just a note:
The Rotel tomatoes it adds quite a bit of 'heat'. If you prefer a 'cooler' pepper just use regular diced tomatoes.
I hope you have a great day and remember to give your loved ones a hug!