how do you make stuffed peppers

What is information technology about the smell of archetype blimp peppers that gets me right in the feels? It'southward the best of uncomplicated ingredients–fresh beef, onions, tomatoes, and seasonings that come together in their ain little portable, edible bowls.

one green pepper stuffed with meat on a small white plate with a baking dish full of green stuffed peppers in the background on a wooden cutting board

Simply hither's my secret:

While these classic blimp peppers are really tasty, I've been ruined on them.

I arraign my female parent.

And her Texas Hash. Good heavens.

As a child my mom forced me to eat it. It's basically a deconstructed stuffed pepper fabricated with all the same ingredients–and the beginning fourth dimension I made these peppers for Jeremy, nosotros sat downwardly, took a bite and looked at each other–" Texas Hash," we said.

Even my husband has been subjected to a big plate of it. He'southward scarred too.

I was digging deep for y'all on this recipe.

Now if I'm beingness totally honest, these peppers are great. They take the bones ingredients, no fuss and no frills, and they really are the all-time slate for y'all to experiment with. And I actually like every single ingredient that'due south in them, just as long equally my mom doesn't make them.

I know yous volition enjoy them–if your mom didn't ruin you with years of Texas Hash.

How to brand these archetype stuffed peppers

Make these stuffed peppers with whatsoever rice you like. I prefer brown simply I only had white on hand so I went with it. It does need to be cooked before you lot put it in the peppers.
Ground turkey would also work well in place of the beefiness if you desire a healthier blimp pepper recipe. They are already adequately salubrious, merely y'all can lighten them further by irresolute the meat you lot use.
Think that if your peppers won't stand upwardly in the dish, but cutting a little bit off the bottom. Endeavor not to cutting into the pepper though. You don't want to lose your filling. I used three very large peppers in this recipe. If your peppers are smaller you can probably fill 5-half dozen easily.
Swap the tomato sauce for pasta sauce and some fancy parmesan cheese for an Italian flare.
If you're in to Mexican flavors, use salsa and pepper jack cheese mixed in. So many options! I have a great post on how to use leftover taco meat whatever extra filling would work swell in.

a skillet with rice, tomato sauce and cooked pepper fillings

To make these stuffed peppers ahead:

Melt the filling, stuff the peppers and wrap them in plastic wrap. Place them in the refrigerator till fix to bake, up to 2 days alee. Don't freeze the peppers stuffed or they will go soggy on yous when they thaw. The filling freezes great though!

Y'all may need to cover them loosely with some foil for the showtime one-half of their bake time to keep them from drying out, then uncover them for the last half or until they are hot all the mode through.

a stuffed pepper sliced open to show the filling

You could too deconstruct this (aka Texas Hash) and brown the beef, bleed and add the remaining ingredients. Dice the peppers and add them to the skillet then bake it upwards in in the oven. Like shooting fish in a barrel stuff! And it would make alee like a dream. Fifty-fifty better for busy nights.

Serve yours with a batch of crispy southern cornbread and y'all'll have dinner heaven. If you want to learn how to make cornbread, I'll show you!

Sentinel the full recipe on YouTube!!

Classic Stuffed Peppers

Classic stuffed peppers go the traditional road and deliver the familiar flavors you crave.

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Class: Main Course

Cuisine: American

Prep Fourth dimension: 15 minutes

Cook Time: 25 minutes

Full Time: twoscore minutes

Servings: 4

Calories: 376 kcal

Start Melt Style Preclude your screen from going nighttime

four very large green bell peppers or almost five small ones
15 ounce can tomato sauce
1/2 pound ground beef or turkey
one/three cup chopped onion
1 cup cooked brown or white rice
1/eight teaspoon salt
one/8 teaspoon black pepper
ane/viii teaspoon garlic powder

Cutting the tops off the peppers and remove the seeds. Identify the peppers in a large saucepan and embrace with water. Bring to a simmer and cook 3 minutes, but until the peppers are slightly soft. Drain, rinse with absurd water and gear up bated on paper towels to drain.
In a skillet, rut the ground beef and onion and melt until no pinkish remains. Drain.
Add the salt, pepper, rice, garlic pulverisation and half of the tomato plant sauce.
Stir well and spoon into the peppers.
Top with the other one-half of the love apple sauce.
Bake in an ungreased dish at 350 for 25-30 minutes. Serve warm.