Tuesday, July 12, 2016

Stuffed Bell Peppers

We have posted a recipe with stuffed mini bell peppers before, but last night we made the full size version peppers of it. It was really good, although we didn't salt it enough, but adding it later was just as good.

cooked and ready to eat!

ready to cook!


6 large bell peppers - with tops cut off, seeds taken out and insides rinsed
1.5 lbs ground beef
1/2 cup of rice cooked for about 10 minutes (half cooked rice)
4 carrots, shredded
1 large onion, chopped
2 tablespoons garlic
2 tablespoons olive oil
1 tablespoon salt
1 can chopped tomatoes (or fresh tomatoes if you have them!)
1 cup sour cream, plus additional for serving if desired


1. Fry onions and carrots until softened in olive oil
2. Combine and mix the filling: ground beef, rice, carrots and onions, garlic, salt and pepper.
3. Stuff the bell peppers with as much filling as you can.
4. Arrange bell peppers in a large pan - we used our dutch oven.
5. Pour can of chopped tomatoes on top and top with 1 cup sour cream spread out over the tops of the peppers.
6. Fill with water until tops of peppers.
7. Bring to a boil, then reduce to simmer, cover and cook for an hour.
8. Serve with a dollop of sour cream if desired.

What we liked:

Easy and good!

What we didn't like:

Not enough salt :(, but it's easily fixed. 

What Kaspian thought about it:

He was more into his bean burrito

Next time:

Just add more salt - but we didn't really measure anything out this time around, so that's what we get! 

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