Family Chow Hall

Stuffed Peppers

October 7th, 2007

Easy-to-prepare, stuffed peppers make a great weekday meal. Whether you prefer chicken, beef, or pork… you can use any kind of meat when stuffing bell peppers. Try to pick nicely shaped peppers that will stand upright easily.

Okay, 4 out of 5 of my kids groaned at the thought, but I prepared them anyway. Sarah is always eager to try new foods. So I made 4 stuffed peppers for myself, hubby, and Sarah. Then I fixed a dish of the stuffing for the picky eaters. That went over pretty well.

Stuffed Green Bell Peppers
serves 6 / prep. time 20 minutes / cook time: 30-45 minutes

6 green peppers
1 small onion, chopped
1 lb. ground sausage or beef
2 c. spaghetti sauce
1 c. prepared rice, either white or brown
1/2 c. parmesan cheese

In a large pot, heat some water to boiling. At the same time, start browning the meat in a skillet with the onions. Cut the tops off of the peppers and gut the seeds and white membranes out. Boil the pepper bottoms in water for at least 10 minutes. Once the meat is completely browned, add the sauce and rice. This is your stuffing and you can stand your peppers upright in a casserole and fill ‘em up. Sprinkle cheese on top. Bake at 350 for 30 or more minutes. Best served with a salad and garlic bread or breadsticks.

Entry Filed under: Casseroles, Italian, Recipes, Supper