My husband brought in a bunch of green bell peppers from the garden on Sunday. I decided to make stuffed peppers since we had a lot at one time. Everyone loved these, and there wasn’t anything left in the pan!
3 cups cooked ground beef
4 cups cooked rice
1 jar of spaghetti sauce
10 green peppers of varying sizes (some of mine were small, but I’d say you could easily stuff 8-10 large peppers with this amount of filling)
Mix the hamburger, rice and spaghetti sauce, reserving at least a half a cup of sauce to go on the top.
My daughter helped me. We first cut the tops off the peppers and removed the seeds and ribs.
We then stuffed the peppers and lined them up in the pan. Since some of our peppers were small, we had extra filling. So we put it in the pan between the peppers.
We then topped the peppers and the extra filling with the reserved spaghetti sauce. I had some green peppers already chopped in the freezer, so we put some on top of the extra filling.
Bake at 350* until peppers are tender. Ours cooked for almost an hour. Cooking time will vary, though, according to how big your peppers are, and how tightly they are packed in the pan.
Here’s the finished stuffed peppers, after coming out of the oven. It made a nice presentation. i would recommend cooking these in a nice baking dish that you can put directly on the table to serve.
I have not frozen peppers stuffed before, but I think they would freeze just fine. Or you could have the cooked hamburger and rice frozen separately, thaw, mix and stuff fresh peppers.
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