Stuffed Green Peppers

littergitter
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The Stuffed Green Pepper in a bowl. After the holidays are over and you would like something different, give these stuffed peppers a try. They are are the best I have ever eaten. I like to make them when green peppers are on sale. Stuffing the peppers is simple and easy. No cooking beforehand. It takes a lot of liquid which is needed to cook the rice and beef inside the peppers. They come out tender and juicy and so delicious.

The juice is good to eat with the stuffed peppers. Any left over juice can be heated and poured in a cup to drink or add it to a pot of soup. There is no waste.

Ingredients:

1 lb ground chuck
1 cup rice
1 14.5 oz. petite diced tomatoes
Salt and Pepper to taste and spices as desired
5 large green peppers
22 fl oz tomato juice, approximately. (I used 4 of the 5.5 ounce cans)
Water

Steps:

Before you start, find a deep pot that your peppers will fit into and not turn over. If needed, you can place peeled potatoes in the pot to hold the peppers upright. The pot needs to be deep enough that you can cover the peppers with the liquid for boiling.
Cut out the stem end of the peppers and remove the seed and white tissue.

In a large mixing bowl, mix together the rice, ground beef, can of diced tomatoes, salt and pepper. Using your hands, mix well.

Mixing ground beef with other ingredients.

Stuff each pepper with the mixture. Place peppers in the pot. Add peeled potatoes if needed to hold them upright.

Stuffing the peppers with the ground beef mixture.

Fill the diced tomato can with water and pour it in the pot with the peppers. To get the liquid in the pot, I used a funnel so it would not disturb the stuffing. Add the tomato juice, alternating equal amounts of tomato juice and water until the peppers are covered. Add spices to the juice if desired. I mixed the juice and water together with a little garlic powder and Fajita seasoning before adding it to the pot.

Covering the stuffed peppers with liquid.

Put a lid on the pot and place on stove. Bring to a boil. Lower the heat to maintain a low boil. Cook 45-60 minutes. I cooked them for 60 minutes to make sure the beef and rice were done.

Enjoy!!

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