Hi guys! Fall is right around the corner and honestly I am so excited! I’ve already started bringing out the decorations and am loving this sweater weather. One of my favorite things in the world to do is cook, especially with my mom. I have learned all I know about cooking from family, and honestly there’s just something so special about family recipes. Today I am super pumped to share with you my mom’s stuffed pepper recipe!
Stuffed peppers are lean and healthy, but are so filling and taste delicious. This is a fantastic recipe for fall and winter because it’s hearty and satisfying, but doesn’t leave you feeling overly full.
What You Will Need for Mom’s Stuffed Pepper Recipe:
- Four Green Peppers (You can use a mix of peppers if you prefer. I love green and red!)
- 1 Yellow Onion
- 1 Lb. Ground Beef (I typically don’t buy anything less than 80% lean)
- Tomato Sauce (You can choose your favorite kind, but I LOVE Rao’s Homemade Marinara Sauce and Prego Roasted Garlic Parmesan Italian Sauce!)
- Shredded Cheese (Again, you can choose your favorite kind, but I prefer to use shredded colby jack because it has a delicious taste once it is slightly browned)
Mom’s Stuffed Pepper Recipe Instructions:
- Preheat oven to 350 bake!
- The first thing that I do when I start making this recipe is throw the meat in a pan on the stove to start browning the meat.
- Cut out the center of each pepper and remove the seeds. Make sure to wash them as well.
- The secret here is to blanch your peppers for 5 minutes before you bake them. This softens the peppers, making them the perfect consistency once you bake them.
- While your meat is browning, go ahead and chop up your mushrooms and onions. For this recipe I use about 6 medium to large mushrooms and one sweet onion.
- Once your peppers have blanched (or boiled) go ahead and remove them from the pot and place them in a glass pyrex dish. You will know they are done because the color will have changed from bright green or bright red to softer paler versions of the same color.
- Once your meat is done browning, drain the grease in a strainer over the sink, and then put the meat back into the pan on the stove. Add mushrooms and onions with the meat and cook on medium for another five minutes or so until the onions and mushrooms soften.
- After you have completed the last step, pour the meat, mushrooms and onions into a large mixing bowl. Add one whole jar of your favorite pasta sauce.
- Now, add about a third cup of uncooked rice into the mixing bowl as well.
- Mix everything together and begin spooning the mixture into each pepper.
- Optional Step – Once the peppers are full you can add a little bit of extra pasta sauce on top if you have another jar or any left over. You want the peppers to have plenty of sauce so that the rice doesn’t dry them out!
- Now you’re ready to pop them into the oven! Bake on 350 for 30 minutes. Remove your peppers from the oven and sprinkle a little bit of mixed cheese over each one. Place back into the oven on 350 for an additional 20-25 minutes. You want to make sure you give the rice enough time to cook inside the peppers.
- And that’s it! When you are done you will have 4 delicious stuffed peppers! Matt and I usually only eat one each for dinner, so we always have leftovers… and if you aren’t planning on eating them soon you can always freeze them for later!
My mom’s stuffed pepper recipe has been in our family for years and although it is simple, it’s delicious and is a favorite without-a-doubt. Another great thing about this stuffed pepper recipe is that anyone can do it! This is a great recipe for those who are just learning to cook, or have been cooking for years. I love cooking and I can’t wait to share more family recipes with you soon!
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