Mom's Homemade Stuffed Peppers
Traditional stuffed bell peppers with seasoned ground beef, rice, and herbs. Features blanching technique to maintain pepper color and proper stuffing method.
Ingredients
- 6 each green peppers
- 1 lb ground beef
- 1 each egg
- 4 each slices of bread
- 0.25 Cup milk
- 1 each onion, chopped fine
- 1 each Roma Tomato, small dice
- 4 cloves garlic, minced
- 3 Tbsp Worcestershire
- 0.25 tsp oregano
- 0.25 tsp basil
- 0.25 tsp marjoram
- 0.25 tsp salt
- 0.25 tsp pepper
- 1 Cup rice, cooked in chicken stock and cooled
Instructions
- Have the rice cooked and cooled before starting. Then, preheat oven to 350°F and coat a baking dish that is large enough to hold all 6 peppers comfortably with cooking spray.
- Carefully cut around the stem of the pepper and remove. Reach in and remove seeds and excess membranes. Wash the peppers.
- Blanch and shock the peppers by partially cooking quickly and then cooling quickly so they retain color and crispness.
- o Blanch: Fill a pot with enough water to cover individual peppers and heat on high heat.
- Add 1 Tbsp of salt to the water.
- When water reaches a boil place peppers in the water and cook for one minute and remove.
- To Shock: Place the cooked pepper into an ice water bath to cool quickly.
- Make sure the pepper stays in the ice bath long enough to cool completely, otherwise it will continue to cook from internal heat. Then remove and drain.
- Take the rest of the ingredients and place them in a large bowl and mix completely using your hands. Ensure any large pieces are broken up and mixed into the meat.
- Using your hands or a spoon, fill the peppers completely with the meat mix. Place each pepper into the coated baking dish.
- Cover the dish with foil trying to keep the foil from touching the peppers. Place in preheated oven and cook until the internal temperature of the meat mix reads 165°F on a thermometer, about 45 minutes.
- This meal goes well with mashed potatoes, gravy, and steamed Broccoli.