It has been a busy Summer for us so far this year. It has been fun doing a little traveling and also having different sets of family members come for nice visits.
Early in the Summer I planted my usual garden. I love to see the miracles that can happen from little seeds put in the ground and covered with a little soil ... It is truly amazing watching a garden grow, and if successful, reaping the benefits from the vegetables planted.
In the below photo we see the corn growing nicely. We were able to harvest a few ears of corn, but for the most part the local raccoons got most of the corn.
The raccoons and bunny rabbits we see around the garden apparently don't like green peppers.
In the below photo we see the tiny little green peppers just beginning to grow.
There never seems to be a problem with growing green peppers in our garden. Not only do the raccoons and bunny rabbits avoid the peppers, but we never see bugs on these plants either. I have never used any kind of insecticide on these plants. And, for some reason this year the green peppers grew really well and there were lots of them.
As I picked these green peppers from the garden, my thoughts drifted back to when my Mom often cooked "Stuffed Green Peppers" for dinner for all of us, and I decided to find a recipe that would be similar to my Mom's recipe.
Mr. Google found a "Stuffed Peppers" recipe from the Betty Crocker website that sounded very similar to my Mom's recipe. That is the recipe I will share with you today:
Stuffed Peppers Recipe
- 4 large bell peppers
- 1 pound lean ground beef
- 2 Tablespoons chopped onion
- 1 cup cooked rice
- 1 teaspoon salt
- 1 clove garlic, finely chopped
- 1 (15 oz) can or jar of tomato sauce
- 3/4 cup shredded mozzarella cheese (3 oz.)
1. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In a 4-quart cooking pan, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
3. Heat oven to 350 degrees F.
4. Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
5. Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Slice across top of peppers and remove seeds and inside membranes.
Cook the beef and onion until beef is brown; drain.
Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
Stuff peppers with beef mixture.
Pour remaining tomato sauce over peppers.
Cover tightly with foil. Bake 10 minutes.
Uncover and bake about 15 minutes longer or until peppers are tender. Then sprinkle with cheese.
I don't remember my Mom adding the mozzarella cheese, but I thought it sounded like a delicious addition to the recipe.
These Stuffed Peppers were very good and worth cooking, but I don't think they were as good as my Mom so often made. Possibly memories just get better with time.
If you do make this recipe I hope you enjoy them too.
Hope you are enjoying your Summertime and wishing you a happy new week wherever you may be.