Stuffed Green Bell Peppers

Our bell pepper plant fired off a bunch of little peppers. The bf suggested I make stuffed peppers so I scoured the internet for something easy. After looking at about 20 recipes I settled on this one from Kalyn's Kitchen. I made a couple small changes and whipped these up after work today. The bf said the next time we made them he'd want more meat so you might want to up the amount of meat you put in it. He also said that it tastes like a supreme pizza. I halved the recipe posted below because we only had 7 really small peppers so the pictures might be a little misleading.


Here are our little oddly shaped home grown peppers.


Chop the tops off and save them.


Scoop out the insides of peppers and get out all the seeds and membrane. Dice up the tops of the peppers, the onion and the garlic.


Heat a little bit of olive oil in a pan and saute the peppers, onion, and garlic until soft, but not browned. Be sure to add salt and pepper.


Pretend I took a picture of browning the meat. After you saute the veggies, set them aside and cook your meat. I drained off the excess fat because I used beef. Once your meat is browned, add the veggies back into the pan along with oregano and more salt and pepper. Cook for another 2 - 3 minutes.


Add in the rice and Parmesan cheese and cook for an additional 1 - 2 minutes.


And your stuffing is done.


Stuff each of your peppers to the top. Make sure you pack it down nice and tight with a spoon. Bake at 375 degrees for 20 - 30 minutes. (Because these pepper were little I cooked them for only 20 minutes.)


After 20 - 30 minutes, remove from oven and top with mozzarella cheese.


Put them back in the oven for another 10 - 15 minutes until the mozzarella melts and turns golden.


Serve hot!

Stuffed Green Bell Peppers
Adapted from Kalyn's Kitchen

Ingredients:
4 large green bell peppers
1 cup long grain rice, cooked
1 lb ground beef
2 cloves garlic
1 small onion
salt and pepper to taste
1/2 teaspoon oregano
olive oil
1/2 cup grated Parmesan cheese
mozzarella cheese for topping

Directions:
1. Cut the tops off of your peppers and set aside. Remove the seeds and membrane from the inside of your peppers.
2. Remove the stems from the pepper tops and mince the tops. Also cut up 1 small onion and 2 cloves of garlic.
3. Heat a bit of olive oil over medium high heat and add your pepper tops, onion, and garlic, sprinkled with salt and pepper. Saute until the veggies get soft, but not brown. Remove and set aside.
4. Brown your beef. Drain the fat from the beef. Add the veggies back into the pan and sprinkle with more salt and pepper along with 1/2 teaspoon oregano. Saute for 2 - 3 minutes.
5. Add in the rice and Parmesan cheese. Stir and cook for another 1 - 2 minutes.
6. Stuff each pepper to the top, packing the stuffing tightly into the pepper.
7. Bake at 375 degrees F for 20 - 30 minutes.
8. Remove from oven after 20 - 30 minutes and top with mozzarella cheese. Bake for another 10 - 15 minutes until cheese is melted and golden. Serve hot.