As the harvest season begins to draw to a close, some of us are still picking tomatoes, squash and peppers. If you are a "pepper picker" here is a great stuffing.
STUFFED PEPPERS (GREEN, RED, YELLOW, ORANGE)
1 1/2 cups tomato juice (or V8)
1/2 cup uncooked rice
1 T chopped onion
1/2 lb. lean ground beef, uncooked
1/2 cup grated cheese (or to taste)
salt and pepper to taste
4 peppers
Place tomato juice, rice, and onion in a pan over low heat. Cover and simmer until juice is absorbed (about 20 minutes). Combine rice mixture with ground beef, cheese, salt, and pepper and fill peppers (slice off tops and seed). Place in covered casserole or pan and bake at 300 degrees for one hour.
I usually double the batch and pile it around the peppers in the pan, as my family likes more stuffing and less pepper.
I ran out and picked my peppers just before the monsoon hit. This looks like a perfect way to use them! Thanks!
ReplyDeleteI don't have enough peppers to stuff, but it sounds like it would taste good with more stuffing and even less peppers.
ReplyDeleteStuffed peppers were always my least favorite dinner growing up and somehow I haven't been able to get over that prejudice. :P Perhaps I would like just the stuffing though- hmmm- :D
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