Stuffed peppers are like meat pies: lots of cultures have some kind of stuffed pepper. This is one of the American versions, courtesy of Allrecipes. It’s a basic recipe that I would call “midwest” and really reminds me of my Mom’s. I’d like to emphasize that there’s so many variations on stuffed peppers that’s there’s probably no wrong way to make them, so if your Gramma used tomato soup or sausage, go for it!

Stuffed Peppers

1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 bell peppers of what ever color you like best
1 (14 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste

Preheat oven to 350 degrees F.

20150918_162427Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.

Remove the tops, seeds, and membranes of the bell peppers. You can save the tops for “lids” if desired. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)

In a bowl, mix the browned beef, cooked rice, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Top with the pepper lids if you saved them.

Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

I remember my Mom making stuffed peppers when I was a kid — I’d eat the stuffing, but not the pepper! Today I love roasted bell peppers and it’s Kiddo who won’t eat the pepper.

Normally I wouldn’t serve this with a veggie because you’ve got a whole pepper there, but Kiddo really doesn’t like cooked peppers. Besides, can you go wrong serving more vegetables?