My family loves stuffed green peppers! In fact, my husband loves them so much that last week, I came into the kitchen one morning to discover a large pile of green peppers sitting on the counter. Next to the peppers was a note that read, “Make stuffed green peppers, please.”
Because I adore my husband, I made some that afternoon.
Here’s how to make them:
Slice 6-8 green peppers in half. (If the peppers are huge, you won’t need as many peppers as if they are medium sized.)
Remove the seeds.
Place the green pepper halves in a large pot and boil until the peppers are fork tender.
Some recipes don’t tell you to boil them that long, but my experience is that if I don’t get them tender at this point, they won’t become tender enough to cut with a fork later – no matter how long I bake them.
Chop an onion into small pieces.
Add the chopped onion to 1 lb. hamburger and fry until the meat is thoroughly cooked.
Add a large can of whole or chopped tomatoes and cook a little. If you are using whole tomatoes, smash them up with a fork. Season to taste. I add salt, black pepper, garlic powder and a little crushed red pepper. Thyme is good, too.
I’m not giving you exact measurements for the seasonings because I don’t measure them myself. I start adding a bit of this and that and taste the mixture as I go. Once I like it, I stop adding things.
(That’s how my mom does it, too.)
Next, stir in the pre-cooked rice.
Place the green pepper cups in a greased baking pan. Spoon the meat/rice mixture into the cups.
Top each green pepper cup with some tomato paste.
Bake at 350 degrees for about 40 minutes.
We are major ketchup fans around this house, so we almost always put some ketchup on top of our stuffed green peppers.
But that’s just us.
When I make stuffed green peppers, I try to make more than one meals’ worth so that I can freeze some leftovers for another day. Stuffed green peppers freeze well, particularly if you use a vacuum food saver.