There are a few meals that are as representative to who I am as a person as my green eyes, curly hair and smile. These are the meals I grew up on, the foods that I could always count on during holidays and big family events. These are the meals that, no matter how many times I ate them, they tasted new and exciting each time. Some of my fondest memories of my childhood are gathered around the dinner table, eating these meals.
My grandma Alice’s stuffed peppers is one of those meals, without a doubt. Along with these peppers, her Hungarian stuffed cabbage and lady locks also make the high esteemed list. Since I’m still really missing her, I decided to make some stuffed peppers for dinner last night.
But before I share the recipe for these gorgeous peps, I’m going to share a few things NOT TO DO when making them:
- Don’t cut an onion and garlic and then proceed to touch your eyeballs. This, um, doesn’t feel good.
- Don’t eat all of the caramelized onions before you even add the ground beef, therefore causing you to have to re-cut another onion and, without thinking, TOUCH THE SAME EYE AGAIN.
- Don’t proceed to then eat half of the ground beef mixture before it’s even stuffed in the peppers.
- Pre-heat the oven before you set the peppers in. They are not going to cook with no heat. (Took me 30 minutes to catch that one).
- When staging a photograph, do not put the peppers anywhere a dog could jump up and eat one whole.
Minus those mishaps, they turned out beautifully. They were not as good as hers, but nothing ever will be.
E took one look and said “That is HUGE!” Which then led me to say “That’s what she said.” After I giggled uncontrollably for a few minutes while E didn’t even respond, he told me “there’s no way I can eat that much.” Guess what my response was? “THAT’S WHAT HE SAID!” He just took the pepper and sat down, shaking his head in disapproval. But guess what folks? He did eat the whole thing. There wasn’t a grain of rice left on his plate 🙂
Recipe adapted from All Recipes. Makes 2 peppers.
Stuffed Green Peppers
What You’ll Need:
- 5 ounces ground beef
- 1 tablespoon olive oil
- 1 medium onion
- 2 garlic cloves
- 1/2 – 3/4 cup cooked rice (boil in a bag, depends on how much you want)
- 2 medium green bell peppers
- 1/2 can tomato sauce
- 1 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon garlic powder
- salt and pepper to taste
- 1/4 teaspoon Italian seasoning
- 2 tablespoons of cheddar cheese
How to Make Them:
- Preheat oven to 350 degrees and lightly grease a baking sheet.
- Chop 1 medium onion and 2 garlic cloves.
- In a small sauce pan, boil water and place boil in the bag rice into the water. Boil for 10 minutes or until rice is cooked through. Set aside.
- In a medium skillet, heat oil over low heat; add onion then garlic and cook until just browned. Add ground beef and cook until meat is browned all the way through.
- In a medium bowl, mix ground beef mixture, rice, canned tomatoes, Worcestershire sauce and seasonings together.
- Cut tops off peppers and discard. (Or give to doggies). Clear out seeds.
- Stuff mixture into peppers until they are full, but not overly stuffed. (You don’t want stuff spilling onto the pan while they cook!)
- Bake for 35 minutes. Add 1 tablespoon of cheese to each pepper and bake for an addition 3-4 minutes, or until cheese is melted and bubbly.
Nutritional information per pepper: 300 calories, 14 grams of fat, 28 grams of carbohydrates and 18 grams of protein.