Stuffed Green Peppers

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Stuffed Green Peppers

My mother used to make Stuffed Green Peppers for dinner once in awhile. This weekday dish was always a welcome break from the regular repertoire of meat and potatoes. Feel free to experiment with ingredients for the stuffing that appeals to you!

INGREDIENTS

4 Large Green Peppers

2 Tablespoons Olive Oil

1 Chopped Onion

3 Minced Garlic Cloves

2 Cups Cooked Roast, Lamb Roast or Ground Sirloin

1/3 Cup Gravy

1 ½ Cups Cooked Rice

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

4 Tablespoons Chopped Parsley

2 Teaspoons Fresh Chopped Thyme

2 Teaspoons Fresh Chopped Rosemary

4 Tablespoons Bread Crumbs

2 Tablespoons Grated Cheese of Your Choice

Remove the tops of the peppers and remove the seeds from the inside. Parboil the peppers in boiling water for just 5 minutes. Drain and set aside. Heat the olive oil in a large sauté pan over a medium heat. Add the chopped onion and cook for 2 minutes. Add the garlic and sauté for another 2 minutes. Add the cooked meat, gravy, rice, salt, pepper, parsley, thyme and rosemary. Cook for 4 minutes. Turn off the heat and let sit for 2 minutes. Fill the green peppers with equal amounts of the stuffing and arrange them in a baking dish that will hold them snugly upright. Sprinkle with the bread crumbs and then the cheese on top. Bake in a preheated 375° F oven for 30 minutes. Serves 4

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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