Stuffed Green Bell Peppers is one of my favorite fall recipes that both my mother and grandmother would make. It is delicious and features an often underused vegetable, the bell pepper. Sure, peppers are common but this is one of the few recipes where the star of the show is the pepper.
I haven’t been to the farmer’s market in a couple of weeks between work and some personal stuff and I’ve found that I miss it so much! The grocery store close to my apartment can’t compete and I’m really looking forward to this weekend when I’ll finally be able to get back into routine (10 hour work days are no fun!).
To see what produce is available throughout the year, check out this really handy chart from Grow NYC.
- 3 Green Bell Peppers
- 1/2 Pound Ground Beef
- 1/2 Cup Uncooked Rice
- 1/2 Cup Diced Onion
- 8 Oz Tomato Sauce
- 1 Clove Garlic (minced)
- 1/2 Cup Shredded Mozzarella
- Preheat oven to 350. Bring water to a boil and add rice. Reduce heat, cover and cook for 20 minutes. In a skillet, brown beef and onion.
- Pit and trim the peppers, taking care to remove all seeds. Arrange peppers in a baking dish facing upwards.
- Mix together browned beef, rice, tomato sauce, garlic, salt and pepper. Spoon into the peppers and cover with aluminum foil.
- Bake peppers for 40 minutes or until tender. Top with shredded cheese before serving and enjoy!