🫑 Old-School Stuffed Bell Peppers
A Taste of 1960s Sunday Supper ❤️🧑🍳
This recipe is a tribute to the simple, dependable, and delicious meals that filled American homes with comfort. It’s a complete, budget-friendly dish where hearty bell peppers are stuffed with a savory beef and rice mixture, then baked in a rich tomato sauce.
📝 Ingredients
· 6 medium green bell peppers (traditional choice)
· 1 lb ground beef
· 1 cup cooked white rice (from about ⅓ cup uncooked)
· 1 small onion, finely chopped
· 1 clove garlic, minced (optional, but adds great flavor)
· 1 tsp salt
· ½ tsp black pepper
· 1 tsp paprika
· 1½ cups tomato sauce (divided: 1 cup for filling, ½ cup for the dish)
· ½ cup water or beef broth
· Optional: ½ tsp Worcestershire sauce, a pinch of sugar, ½ cup shredded cheddar cheese (for topping)
👩🍳 Step-by-Step Instructions
1. Prep the Peppers: Preheat oven to 350°F (175°C) . Cut the tops off the peppers and remove the seeds and membranes. To ensure tenderness, blanch them in boiling water for 3-4 minutes, then drain.
2. Make the Filling: In a skillet over medium heat, cook the ground beef and onion until browned; drain the fat. Stir in the cooked rice, garlic (if using), salt, pepper, paprika, and 1 cup of the tomato sauce. Mix well and taste—adjust seasoning if needed. This is your moment to add a dash of Worcestershire or sugar if you like.
3. Stuff & Bake: Arrange the peppers upright in a baking dish. Generously spoon the filling into each pepper. In a small bowl, mix the remaining ½ cup of tomato sauce with the ½ cup of water or broth, and pour it into the bottom of the dish around the peppers. Cover loosely with foil and bake for 45 minutes.
4. Finish & Serve: Remove the foil and bake for another 15 minutes. If you’re using cheese, sprinkle it on during the last 10 minutes of baking. Let the peppers rest for a few minutes before serving, and don’t forget to spoon that delicious sauce from the dish over the top!
💡 Tips for Perfect Peppers
· Make Ahead: You can assemble the dish a day in advance and keep it covered in the fridge. Just pop it in the oven when you’re ready.
· Leftovers: They reheat beautifully! Store in the fridge for up to 4 days and warm gently in the oven or microwave.
· Traditionally Served With: Buttered bread or rolls, simple green beans, or a crisp iceberg lettuce salad.
· A Note on Peppers: While this recipe uses classic green peppers, feel free to use any color you like for a sweeter flavor and vibrant presentation.
I hope this summary helps you share this wonderful, heartwarming recipe. Enjoy your cooking
