Runaway October

Delving into the crazy world of crafts, cooking and kids…

Stuffed Bell Peppers January 25, 2008

Filed under: Cooking — Katie @ 8:47 pm

One of my little brothers talked about going to culinary school at one point. Since then he’s kinda dropped the dream, but I think he would be awesome at it and I’m trying to stoke up that dream again. I asked him recently if there was anything he would like to try and cook and he responded with Stuffed Bell Peppers. Awesome! We all love stuffed peppers here.

I came across this recipe at Simply Recipes and it sounded like just the ticket. We took pictures, as they turned out beautifully, but somehow Mom’s camera ATE them – that’s how good they were. 😀 We doubled the recipe easily, but should have quadrupled it for leftovers!

I think one of the things that made it so good was not cooking the hamburger ahead of time. In essence you’re just cooking the meat twice which dries it out. These needed nothing but a side of garlic bread.

Dad’s Stuffed Bell Peppers, from Simply Recipes.


  • 4 green or red bell peppers
  • Salt
  • 5 tbsp extra-virgin olive oil
  • 1 medium yellow onion, peeled and chopped
  • 1 clove of garlic, peeled and chopped
  • 1 lb of lean ground beef
  • 1 1/2 cup of cooked rice or 3/4 cup of raw instant rice
  • 1 cup chopped tomatoes, fresh or canned
  • 1 tbsp chopped fresh oregano or 1 tsp of dried oregano
  • Fresh ground pepper
  • 1/2 cup ketchup
  • 1/2 tsp of Worcestershire Sauce
  • Dash of Tabasco sauce, to taste


  1. Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
  2. Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.
  3. Drizzle remaining 1 tbsp. Oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 30-40 minutes, until the internal temperature of the stuffed pepper is 150-160°F.

Serves 4.


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