When I think of dishes my mom made during my childhood, I envision two beefy stuffed entities: stuffed cabbage and stuffed peppers. Since I was a kid, I could have done without the cabbage and peppers (and often did), as I scooped out the savory insides of beef, rice, and spices from these Balkan delights.
This past week Matt and I found ourselves with an abundance of bell peppers, so we thought it was the perfect opportunity to make this comfort meal. And double win for me: I wasn't feeling well so Matt whipped it up. (He'll make anything if it includes beef.) I don't know how my mom made them (care to pipe in, mom!), but we found this recipe quick and easy. Actually, we make it a rule to avoid anything complicated, and this fit the bill. They were juicy and delicious.
Note: Due to my sensitivity to red meat from Crohn's, we buy the the leanest beef possible - usually 94% lean and organic, which really helps.
- 6 green bell peppers (We used 9, as ours were small.)
- salt to taste
- 1 lb. ground beef
- 2/3 cup chopped onion
- salt and pepper to taste
- 1 15 oz. can diced tomatoes
- 3 teaspoons Worcestershire sauce
- 1/2 cup uncooked rice
- 1/2 cup water
- 1 cup shredded Cheddar cheese
- 1 (10.75 ounce) can condensed tomato soup
- water as needed
- Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
- In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
- Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper halfway with the beef and rice mixture. Combine the soup with a bit of water until it's a gravy consistency, and put a few Tb. of this in each pepper, and then fill the peppers to the top and add more tomato sauce. Place peppers open side up in a baking dish.
- Bake covered for 25 to 35 minutes, until heated through and bubbly.