Stuffed Peppers

Today I made my first recipe for my independent learning project.  SO EXCITING! I thought and thought and couldn’t decide what kind of food would be best to start such an exciting journey with.  Finally it came to me, let’s make a classic food that I love.  So I decided that I would do Stuffed Peppers.

Ingredients:
6 bell peppers any color
Salt and pepper
1 pound ground beef
1/3 cup chopped white onion
1 can whole diced tomatoes
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded Cheddar cheese
2 cans condensed tomato soup
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Photo CC by Kelsey Petersen

Directions:
1. Bring a pot of water to a boil.  Cut the tops off of the peppers, remove seeds.  Blanch peppers for 5 minutes. Drain and sprinkle salt inside each pepper.
2. In a large skillet, saute beef and onion for 5 minutes until browned and drain.  Season with salt and pepper.  Stir in tomatoes, rice, water, and Worcestershire sauce. Let simmer for 15 minutes or until rice is tender.  Remove from heat and add cheese.
3. Preheat oven to 350 degrees.  Fill peppers with beef mixture.  Place peppers upright in a baking dish and pour tomato soup over peppers.  Sprinkle with cheese.
4. Bake covered for 25 minutes, until heated through and cheese is melted and bubbly.

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Photo CC by Kelsey Petersen

What I changed as I cooked:
After a little taste test I thought that the meat mixture was missing something, so I added about a teaspoon or basil and oregano, and an extra teaspoon of Worcestershire as well.  Then I decided it didn’t have the Mexican flavor I was going for so I decided to add a teaspoon of taco mix as well.  The next thing that I did was sprinkle a little cheese into the bottom of each pepper to give the cheese taste even down to the last bite.

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Photo CC by Kelsey Petersen

Final thoughts:
I really liked this recipe, it was a little different than what I have made in the past but it is definitely one I will make again.  Pretty simple and very good.  It took about 45 minutes from start to finish so it wasn’t terribly time consuming either.  I think this could be really made into a smaller version and made an appetizer also.  I really liked the recipe and it was very filling.  It has earned its way into my recipe box.

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Photo CC by Kelsey Petersen

If you do make this recipe at home I would love to hear how it turned out for you and what your thoughts were.  Any changes you made or additional thoughts, let me hear them.  Happy eating followers!!