By Kelly Bogard
Roadside stands and farmers markets are the place to be this time of year. The sights, sounds and people make for a fun trip. And the tasty fruits, vegetables and goodies are the perfect take-aways!
There’s a lot to love about Texas. And our abundance of farmers markets is one of them!
It’s fresh from the farm fruits and veggies. Perfect for this week’s recipe! So visit a farmers market, buy some fruits and veggies and get to know the farmers who grow them.
For Stuffed Bell Peppers, you will need…
3 sweet bell peppers
1 1015 or sweet onion, chopped
2 tsp. garlic, minced
1 lb. lean ground meat
1 tsp. Worcestershire sauce
1 15-oz. can diced tomatoes
1 c. white rice, cooked
1 1/2 c. Monterey Jack cheese, grated
salt and pepper to taste
I like to use sweet bell peppers for this dish, because I prefer the flavor. They aren’t as overpowering to the meat and other veggies. But if you like green bell peppers, they’ll work just as well.
While the meat is cooking, slice each pepper in half and remove the seeds and white membrane. Drain the excess grease off the meat and return it to the pan with the tomatoes and rice. Let it simmer for about 5 minutes so the tomato juice really gets into the rice and meat. The juice is why I used canned tomatoes instead of fresh. I use the no sodium added one, though.
Arrange the peppers cut side up in a 9×13 baking dish. If the peppers don’t want to stand, you can always add a little foil around them to hold them in place. Stir in one cup of the cheese to the meat.
These peppers are real crowd pleasers. Classic and simple just like mom used to make with fresh ingredients. From all of us at Texas Table Top, enjoy!
Recipe: Stuffed Bell Peppers
Summary: Classic farm to table
- 3 sweet bell peppers
- 1 1015 or sweet onion, chopped
- 2 tsp. garlic, minced
- 1 lb. lean ground meat
- 1 tsp. Worcestershire sauce
- 1 15-oz. can diced tomatoes
- 1 c. white rice, cooked
- 1 1/2 c. Monterey Jack cheese, grated
- salt and pepper to taste
- Preheat oven to 350 degrees F.
- Brown ground meat, onion and garlic in a large pan with the Worcestershire sauce, salt and pepper.
- Slice each pepper in half and remove the seeds and white membrane.
- Drain any excess grease and return the meat to the pan.
- Stir in the diced tomatoes and rice.
- Simmer for 5 minutes.
- Place the pepper halves cut side up in a baking dish.
- Stir in one cup of cheese into the meat mixture.
- Fill each pepper with the meat, mounding it on top.
- Bake for 35 minutes or until the pepper begins to soften.
- Top with cheese and return to oven for 5 minutes, or until the cheese has melted.
Cooking time (duration): 0 hour(s), 45 minutes
Number of servings (yield): 3-6