Name: Mom's Stuffed Bell Peppers
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 1 1/2 to 2 cups cooked white rice (starting from about 3/4 to 1 cup raw white rice) -; 4 to 6 bell peppers (red, yellow, or green), use 4 large, or 6 medium sized -; 1 to 1 1/4 pound of ground beef (ground chuck, 16% fat) -; 6 large fresh basil leaves, chopped (or 1 1/2 teaspoons dried basil) -; 1/2 teaspoon dry summer savory or thyme -; 1/2 teaspoon ground marjoram (or 2 teaspoons of fresh chopped) -; (Can substitute herbs with other herbs such as an Italian herb mix) -; 1 teaspoon salt -; Freshly ground black pepper -; 1/4 cup extra virgin olive oil -; Paprika -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Mom's Stuffed Bell Peppers

1. 1 1/2 to 2 cups cooked white rice (starting from about 3/4 to 1 cup raw white rice) -

2. 4 to 6 bell peppers (red, yellow, or green), use 4 large, or 6 medium sized -

3. 1 to 1 1/4 pound of ground beef (ground chuck, 16% fat) -

4. 6 large fresh basil leaves, chopped (or 1 1/2 teaspoons dried basil) -

5. 1/2 teaspoon dry summer savory or thyme -

6. 1/2 teaspoon ground marjoram (or 2 teaspoons of fresh chopped) -

7. (Can substitute herbs with other herbs such as an Italian herb mix) -

8. 1 teaspoon salt -

9. Freshly ground black pepper -

10. 1/4 cup extra virgin olive oil -

11. Paprika -

How to cook deliciously - Mom's Stuffed Bell Peppers

1. Stage

Preheat the oven to 350°F.

2. Stage

Cook the rice: If you haven't already made the rice, start cooking the rice.

3. Stage

Steam the bell peppers: Cut the tops off of the bell peppers. Remove and discard (compost) the stem and seeds. Place the bell peppers cut side up on a steaming rack over an inch of water in a large covered pot. Bring to boil, and let steam for 10 minutes. (Note: you can skip this step if you want, but steaming the pepper shells first will make them more tender and easier to eat.)

4. Stage

Mix the filling: In a large bowl, mix together the ground beef, basil, summer savory, marjoram, salt, several turns of black pepper, and cooked rice.

5. Stage

Fill the bell peppers: Remove the bell peppers from the steamer pan. Place cut side up in a Pyrex or other oven-proof casserole dish. Gently, stuff the peppers with the ground beef and rice mixture. Drizzle olive oil over the stuffed peppers, along the outside of the peppers, and into the pan. Rub the oil over the outside of the peppers; it will help with browning. Sprinkle the tops generously with paprika.

6. Stage

Bake: Place on the middle rack of the oven and bake at 350°F for 35 to 50 minutes, or longer, until the meat is cooked through. Serve with ketchup on the side.