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Stuffed Bell Peppers with Fiesta Rice
2014-08-01 14:56:56
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This a little different way of making stuffed peppers, kinda stuffed bell peppers on a "half shell"
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Ingredients
- Bell peppers, green, red, yellow, orange 4 medium
- Ground beef, lean 8 oz
- Oatmeal 1/4 cup
- Eggs, fresh 2 each
- Salt 1/2 tsp
- Black pepper 1/8 tsp
- Dill pickle, fine diced 2 Tbsp
- Ground ginger 1/8 tsp
- Worcestershire sauce 1 tsp
- Onion, fine diced 3 Tbsp
- Granulated Garlic 1/2 tsp
- Cheese, sharp cheddar, shredded 1 cup
- ( save 1/2 cup for topping)
- Rice Mixture
- Butter 1 Tbsp
- Olive oil 1 Tbsp
- Onions, fine diced 3 Tbsp
- Dry oregano 1/8 tsp
- Ground ginger 1/4 tsp
- Black pepper 1/4 tsp
- Granulated garlic 1/2 tsp
- Rice 3/4 cup
- Water 2 cups
- Chicken base 1 tsp
Instructions
- Wash, cut the top cap off peppers , de-seed peppers, dice the tops to use in the rice and pepper filling.
- Mix the ground beef, eggs, oatmeal, cheese and seasonings. Stuff bell pepper with meat mixture. Cut the peppers in half lengthwise.
- Saute pepper and onions in butter and oil, add rice and spices, cook to brown rice slightly. Add water and chicken base, stir well.
- Place rice mixture in a 8 inch square glass dish, place bell peppers in rice mixture. Cover with clear wrap and then foil. Bake at 350°F for 1 hour. When peppers are cooked sprinkle the remaining cheese over peppers and broil until cheese is lightly brown.
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