Use an assortment of peppers, green, yellow and red bell peppers or poblano for a color and flavor rich dish.
Serves 8
Prep time: 15 minutes
Total time: 1 hour
Ingredients:
4 peppers, any kind or color (bell, banana, pablano), tops removed, sliced in half and seeded
1 large onion, peeled and chopped
1 pound lean ground beef
2 tablespoons cooking oil
2 cups rice, cooked
½ cup tomato sauce
1 can diced tomatoes
1 tablespoon barbeque sauce
½ tablespoon fresh oregano, chopped
1 teaspoon fresh thyme, chopped
Salt and pepper to taste
Instructions:
Preheat oven to 350 degrees F. In a large skillet add cooking oil and heat, add onions and herbs. Sauté until translucent. Add ground beef and cook until lightly browned. Remove from heat and add rice, tomatoes, tomato sauce, barbeque sauce and salt and pepper. Stir well to combine. Use ground beef mixture to stuff peppers. Place in oven and cook until peppers are slightly tender.
Terri’s Tips:
If using bell peppers, remove tops, seed and stuff upright for a different presentation
When in season use fresh diced tomatoes
Cooking Wiser:
Save time by making the stuffing ahead
Use ground turkey
Make it Your Own
After stuffing, top with your favorite cheese, cheddar, hot pepper jack
Make a vegetarian version by omitting the beef and adding sautéed chopped mushrooms and chick peas or other bean, I like black beans and corn; try adding cilantro to replace other herbs
Go Italian with basil, Italian sausage and Mozzarella