Stuffed Peppers
  • Cooking Time: 40-45 minute bake time
  • Servings: 4-6
  • Preparation Time: 15-20 minutes
  • 2-3 sweet peppers, cut off tops and reserve, cut peppers in half and remove membranes
  • 1 onion, chopped
  • 2 T. (or to taste) chili powder
  • Garlic salt to taste
  • Pepper to taste
  • 1 can (14.5 oz.) diced tomatoes
  • 3 T. tomato paste
  • 1/3 c. water
  • 1 egg
  • 1 lb. grass fed ground beef
  • 1 c. cooked Jasmine rice
  1. Put peppers in a large bowl and microwave on high for 5 minutes. Drain peppers and put in a greased baking dish. Chop reserved pepper tops and put in a bowl with chopped onion. Sprinkle with a little olive oil and microwave on high for 3-4 minutes. Add chili powder, garlic salt, pepper, diced tomatoes, tomato paste, and water. Stir well and microwave on high for 7 minutes. Set aside 1 c. of tomato mixture and reserve the remainder for the sauce. In a large bowl mix together beef, rice, egg, and 1 c. tomato mixture. Mix well. Divide the meat mixture evenly between the peppers. Bake in an oven preheated to 350F (in the summertime I put them in a foil pan and cook them with indirect heat on the grill to keep the heat out of the house). Bake for about 45 minutes, when nearly done top with cheese if desired and bake until cheese is melted. Serve immediately.
Since the 1950’s stuffed peppers has been a favorite throughout the South.