Diana Rattray is definitely an enthusiastic home prepare and foodie with a love for Southern cooking and Southern food history. Find out more
Updated May 19, 2016.
These traditional stuffed peppers are full of hamburger and grain. It's classic comfort food, which is our favorite recipes. This can be a attempted-and-true old-fashioned favorite. Stuffed peppers create a scrumptious meal having a thrown salad, or offered with mashed or baked taters.
Bake these stuffed peppers for any satisfying everyday family meal.
- 6 eco-friendly peppers, or use a mix of eco-friendly and red peppers or any other colors
- 1 tablespoons butter
- 1 tablespoon extra virgin essential olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 can (14.5 ounces) diced tomato plants
- 1 can (8 ounces) tomato sauce
- 1 clove garlic clove, crushed
- 1 teaspoon dried leaf oregano
- 1/2 teaspoon dried leaf tulsi
- 2 teaspoons salt, divided
- 1/2 teaspoon ground pepper, divided
- 1 egg, gently beaten
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 pounds lean hamburger (a minimum of 85%)
- 1 1/2 cups cooked lengthy-grain grain
- shredded mild Cheddar cheese, about 1/two to threeOr4 cup, optional
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Cut the tops from the peppers and rinse them under cold water remove seeds and cut away the membranes, which can be bitter. Chop the edible a part of tops and hang aside. Place peppers inside a large pot and canopy with salted water. Provide a boil reduce heat, cover, and simmer for five minutes. Drain and hang aside.
Heat the essential olive oil and butter inside a large skillet over medium heat before the oil is hot and also the butter is foamy.
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Saut the chopped bell pepper (in the tops), chopped onion, and chopped celery for around a few minutes, or until vegetables are tender. Add some (undrained) canned diced tomato plants, tomato sauce, crushed garlic clove, oregano, tulsi, 1 teaspoon salt, and 1/4 teaspoon of pepper. Provide a simmer and prepare for around ten minutes.
Inside a large mixing bowl, combine the egg using the remaining 1 teaspoon of salt, 1/4 teaspoon of pepper, and Worcestershire sauce. Lightly stir to combine add hamburger, cooked grain, and 1 cup from the tomato sauce mixture. Mix well.
Heat the oven to 350° F.
Stuff the peppers loosely using the meat mixture and put inside a 13-by-9-by-2-inch baking pan. Pour the rest of the tomato mixture within the stuffed peppers.
Bake the peppers for around forty-five minutes, or before the meat mixture is completely cooked. To determine the internal temperature, make use of an instant-read thermometer. The high temperature ought to be a minimum of 160° F for hamburger, pork or lamb, or 165° F for ground poultry or chicken.
Tips and Variations
- Top stuffed peppers after some shredded Cheddar cheese just prior to being done after which send them back towards the oven and bake just before the cheese has melted.
- Use eco-friendly peppers or red peppers, or any mixture of colors.
- Ground poultry or ground chicken could be substituted with the floor beef within the recipe.
- The peppers can also be halved horizontally so you've two halves to fill. You won't possess the extra chopped pepper in the tops, however, you can chop an additional bell pepper.
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