This is one of those recipes that I would never order in a restaurant. (Now that I think about it, do restaurants even serve Stuffed Green Peppers???) They remind me of my Grandparents. I used to make these and take them over to their house for them. What an easy recipe! I made two different batches of filling – one with meat and one without meat (my Grandmother didn’t eat meat). I would stuff them and wrap them in foil so they could freeze them. Then, as they wanted them they could take 2 out, thaw them and then either microwave them or bake them in the oven. Perfect.
I have a few go-to recipes from my old Better Homes and Gardens Cookbook and this is one of them. I’ve changed the recipe a little over the years so my version is what’s below. I substitute Rice a Roni for the white rice. I think it add more flavor. Either way, they are pretty darn good.
Ingredients
- 1 lb. lean ground beef
- 6 large green peppers
- 1/2 cup sweet onion
- 1 box chicken and garlic Rice A Roni
- 1 16 oz. can diced tomatoes
- 1 cup shredded American cheese
Instructions
- Cut tops from green peppers; discard seeds and membranes.
- Chop enough of the tops to make 1/4 cup and set aside.
- Cook the whole green peppers, uncovered, in boiling water for 5 minutes; invert to drain well.
- In a skillet, cook ground beef, onion and 1/4 cup chopped green pepper til meat is browned and vegetables are tender. Drain off excess fat.
- Cook Rice a Roni according to package directions.
- Mix together cooked rice, ground beef mixture and drained diced tomatoes.
- Stir in 1/2 cup of cheese (or more if you like.
- Spoon beef mixture into the green peppers. Place in a baking dish and bake, covered in a 350 degree oven for 30 minutes.
- Top with more cheese, if desired.
I love stuffed green peppers and this recipe looks delicious.