Stuffed Green Bell Pepper Recipe

This Stuffed Green Bell Pepper Recipe makes a great main meal and is the perfect way to use up your excess bell pepper crop.

| July/August 1977

This Stuffed Green Bell Pepper Recipe is a delicious way to use up your bell pepper crop.

One way to deal with a surplus of green peppers is to freeze them. Another is to use them in the following bell pepper recipe.

Stuffed Green Bell Pepper Recipe

What's unique about this stuffed pepper recipe (which came to me — via a friend — from Yugoslavia) is that all the cooking is done over a burner. There's no baking involved . . . which means you can forget about using the oven — and heating up the entire house — on an already-scorching-hot summer afternoon.

8 green peppers
2/3 cup of uncooked rice
2 tablespoons of cooking oil
1 small onion, diced
garlic to taste (optional)
1 pound of lean ground beef
1 six-ounce can of tomato paste
3 cups of water
salt and pepper

Cut the tops off the peppers (set the tops aside), dispose of the peppers' ribs and seeds, and set the cleaned fruits upright in a fairly deep saucepan.

Next, heat the rice in the cooking oil in a frying pan, and — when the rice begins to turn brown — add the onion. (You can — if you want — toss in a bit of garlic, too.) When both the rice and the onion have browned, add the ground beef to the pan, break the meat into small chunks, and cook until brown. Then stuff the peppers about half full with the rice-onion-beef mixture.

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