When I was a kid my Dad would make my Mom stuffed peppers occasionally because she loved them so much. Unfortunately when my Dad passed away his stuffed pepper recipe went with him. I have never found any place he had written it down. After a lot of looking around and my Mom and I putting our heads together we think we have come up with my Dads recipe.
Like I said before they are my Mom’s favorite so I decided to surprise her with an early Mother’s Day dinner of stuffed peppers. She was so surprised and so happy. She said they were fantastic and just like my Dad’s.
Ingredients:
- 4 medium green bell peppers
- 1 lb ground round
- 1 cup chopped onion
- 1 cup frozen corn kernels
- 1 cup cooked rice
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 small can tomato sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried basil
- 1/2-1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup shredded sharp cheddar cheese grated
Directions:
- Preheat oven to 350 degrees
- Wash bell peppers then cut them in half. Bring to a boil a large pot of water and place the pepper halfs into the water. Steam the peppers in the water for 15 minutes until the peppers are soft.
- After the peppers are soft remove them from the water and allow them to dry off.
- Place a skillet on a medium high and brown your ground beef. Once the meat is browned drain, then add the onion, and cook until the onion is tender.
- Next add corn, rice, stewed tomatoes, tomato sauce, salt, pepper, basil, garlic powder, salt, and pepper . Mix together well and heat for an additional five minutes.
- Remove your skillet from the heat
- Place each of your pepper halves in a baking pan and being to stuff peppers. Fill each pepper half to the top, and then top with cheddar cheese
- Bake at 350 degrees for 35 or until heated through
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