Stuffed peppers are a great dinner plan for many reason; they taste great, they are an easy way to add veggies to dinner, and almost anything left in the fridge can be added to suit your tastes. With the reasonable price of bell peppers during the summer, this is a great time to try out this tasty recipe. This recipe uses our Pastamore Barrel-Aged Worcestershire to give the dish a great depth of flavor. The small amount of worcestershire goes a long way and will really liven up the dish.
Ingredients:Servings - 3-4
3-4 - green bell peppers
1 lb - 80/20 ground beef
2 cups - cooked rice
2 Tbsp - corn and black bean salsa
1-1.5 oz - Colby jack cheese
1/4 - white onion
1/4 tsp - oregano
1/4 tsp - garlic powder
1/8 tsp - cumin
To taste - salt and black pepper
1. Preheat oven to 400ºF. Rise the bell peppers, cut of tops, and remove seeds and veins.
2. Dice white onion. Heat a large frying pan on the stove over medium-medium/high heat. Add the ground beef, white onion, Pastamore Barrel-Aged Worcestershire and spices. Cook until the desired doneness has been reached. Place the cooked meat into a large mixing bowl, and add the cooked rice and salsa. Season to taste with salt and black pepper.
3. Add 1 inch of water to a baking dish. Add a small amount of cheese to the bottom of each green pepper. Next, add the meat and rice mixture equally into the bell peppers and place into the dish. If they do not stand up on their own, connect all of the peppers using toothpicks.
4. Place into the oven and cook for 20 minutes. Add the remaining cheese to the top of the bell peppers and return to the oven for 5 minutes or until the cheese is melted.
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