Whether I like it or not, fall is here. The calendar says so...my friends say so... and now the weather says so. The one thing that really put me in the fall spirit was making these delicious stuffed peppers. Nothing says fall like these yummy packets of goodness.
I absolutely....positively...love stuffed sweet bell peppers. My mom made them when I was a child, but she used green bell peppers. I never did acquire a taste for the green bells because of their bitter taste. The orange, yellow, and red bell peppers hit the spot for me. I still use the same recipe as my mom did but with a little anti-inflammatory twist, and they are delicious.
Stuffed Bell Peppers
4 Bell Peppers, (cut the tops off and wash the seeds out of the insides)
1 pound lean ground beef
1 small onion, diced
1 14.5 oz. can diced tomatoes
3/4 cup water
1/2 cup brown rice
1 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon garlic
1/2 teaspoon chili powder
1/2 teaspoon paprika
Filling:
Brown the ground beef. Add in the onion and saute until transparent. Mix in the remaining ingredients and bring to a boil. Turn the heat down and cover and simmer until the rice is tender, approximately 30-40 minutes.
Stuff the peppers with the cooked filling. Stand upright in a 9X9 baking pan. Add about 1 inch of water in the bottom of the pan. Cover with tin foil and bake at 350 degrees for 20-25 minutes.
PS...Thank you Rachael for your encouragement in helping me get back to the business of writing :)
One of my fav fall recipes is stuffed cabbage. It is one of our favorites in this house and came from my grandmother. I sometimes put in a few stuffed peppers with the stuffed cabbages. Love them both!
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