There’s something about frigid Michigan Winters that make me immediately want to cook comfort foods. You know the ones, the dinners your Mom used to call “stick to your ribs” meals. I remember them as foods that warmed my belly, and they make me recall conversations around a dinner table (when families actually still ate together.)
This recipe for stuffed peppers is one of those comfort foods for my family. My daughter often requests meals, and this one is always on her list. It’s really fast & easy to make, and of course budget friendly. If you are a vegetarian like me, just substitute Morningstar Crumbles for the hamburger. It still states great!
I’ve been busy working on my Thanksgiving menu today, and it was great to know these yummy peppers were already baking in the oven and dinner was a rap for tonight.
I hope you are having a great night enjoying one of your favorite foods too!
Comforting Stuffed Peppers
6 green bell peppers
Salt to taste
1 pound ground beef
1/3 cup chopped onion
1 (14.5 ounce) can diced tomatoes
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
2 (10.75 ounce) cans tomato sauce
1 cup shredded mozzarella cheese
Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat.
Preheat the oven to 350 degrees F. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato sauce with just enough water to make the soup a gravy consistency. Pour over the peppers.
Bake covered for 45 minutes, until heated through. Top each pepper with shredded mozzarella cheese and bake until cheese is thoroughly melted, about another 15 minutes.