What is it about the smell of ground beef and onions cooking in a skillet that makes me feel like I’m knee-deep in comfort food? I feel like I’m fulfilling my country roots. That’s strange. But I had that thought while I was making the filling for these classic stuffed peppers.
Too bad I hate them.
I hate stuffed peppers y’all. Of course I’ll be forcing myself to eat them for dinner tonight and so will my husband since he hates them too. In reality, these peppers are great. They have the basic ingredients, and really are perfect–if you like that sort of thing. And I actually like every single ingredient that’s in them.
But I have been scarred.
By my mother’s Texas Hash. Good heavens.
As a kid my mom forced me to eat it. It’s basically a deconstructed stuffed pepper. All the same ingredients–and the first time I made these peppers for Jeremy and I we sat down, took a bite and looked at each other–“Texas Hash,” we said.
I am an adult doggone it. I won’t be forced anymore!
What I was afraid of was that out there somewhere, you were saying “Why doesn’t Rachel post a stuffed pepper? I love stuffed peppers…” The pressure was just on–but I think I made it all up in my mind.
I do this for you! And the house smells really nice right now–I know you will enjoy them–if your mom didn’t ruin you with years of Texas Hash.
About this recipe
Make these with any rice you like. I prefer brown but I only had white on hand so I went with it. Ground turkey would also work well in place of the beef, and remember that if your peppers won’t stand up in the dish, just shave a little bit off the bottom. Try not to cut into the pepper though. You don’t want to lose your filling. I used three very large peppers in this recipe. If your peppers are smaller you can probably fill 5-6 easily.
You could also deconstruct this (aka Texas Hash) and brown the beef, drain and add the remaining ingredients. Dice the peppers and add them to the skillet then bake it up in an oven-proof skillet. Easy stuff.
And if you want to be just like me make sure you tip over your peppers when you put them in the oven so they spill all over your nice white baking dish you strategically planned for a beautiful food photo. That’s the only way to be cool.
Classic Stuffed Peppers
- 3 very large green bell peppers or about 5 small ones
- 15 ounce can tomato sauce
- 1/2 pound ground beef or turkey
- 1/3 cup chopped onion
- 1 cup cooked brown or white rice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
Cut the tops off the peppers and remove the seeds. Place the peppers in a large saucepan and cover with water. Bring to a simmer and cook 3 minutes, just until the peppers are slightly soft. Drain, rinse with cool water and set aside on paper towels to drain.
In a skillet, heat the ground beef and onion and cook until no pink remains. Drain.
Add the salt, pepper, rice, garlic powder and half of the tomato sauce.
Stir well and spoon into the peppers.
Top with the other half of the tomato sauce.
Bake in an ungreased dish at 350 for 25-30 minutes. Serve warm.