Here I am, confessing again. I have never liked stuffed peppers. Never. I always give them a try and there’s always something not quite right. Just a “wrongness” that I can’t define, but wrong nonetheless. And yet, like the insane person I am, I keep making them…but last night, they worked for me. Baffling.
Another snowy, cold day in Calgary (-16 with windchill making it -21 – ugh) so supper must be hot and I had some peppers in the fridge.
I bought the peppers last week with no real idea of what to do with them….stuffed peppers were not on the horizon and if they had been, these would not have been the peppers to use….poor misshapen things. 🙂
I kind of cobbled this together, using the basic idea of the stew I made the other night….it’s all beef.
- 1 lb ground beef
- 4 peppers (hopefully more uniform in shape than mine were)
- 1 onion, chopped
- garlic – lots
- 1 tsp thyme
- 1 tsp paprika
- 1 cup rice (I used brown – be prepared, it takes ages to cook)
- 1 28oz can of chopped tomatoes
- 2 cups of beef broth or bouillon
Brown the ground beef in a frying pan. Add the onions and let them get translucent. Add the garlic and let everything start to smell awesome.
Add the tomatoes, broth, rice & spices, cover & let simmer til the rice is done. Keep an eye on it and add more broth or water if needed, but pace yourself so you don’t end up with stuffed pepper soup.
While the rice is cooking, chop the tops off the peppers, clean the seeds & membranes out, pop into a covered casserole dish and put into a 350F oven til softened. I had to chop my peppers in half lengthwise because their shapes were not conducive to standing up like little pepper cups.
I ended up using a cookie sheet to finish everything off in the oven because the casserole dish was too small to lay out the peppers and not have overlap. If they had remained pepper cups, the casserole would have been perfectly fine.
Put the stuffed and cheese topped peppers back in the oven for about 15 minutes, take out, let cool a minute and serve.