Best Ever Cheddar Stuffed Bell Peppers
"I've been using this recipe for the last three years and my family loves it. The original recipe calls for green peppers but if red, yellow or orange peppers are affordable in your area I highly recomend them. I live in Germany and the peppers here are pretty cheap. I guess when I go back to the states I'll just have to have a garden. I got this recipe from the Attapulgus United Methodist Church Historical Cookbook 2000. Credit goes to a Ms. Doris Cameron. Hope y'all enjoy!"
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 6 large bell peppers
- 1 cup mushroom, chopped
- 1 cup zucchini, sliced and quartered
- 1⁄4 teaspoon basil, dried
- 2 cups cheddar cheese, grated
- 1 lb ground beef
- 1⁄2 cup onion, chopped
- 1 garlic clove, crushed
- 1⁄2 teaspoon salt
- 1 cup cooked rice
- 1 (15 ounce) can tomato sauce
directions
- Cut peppers in half lengthwise.
- Remove stem, seed and membrane.
- Wash well.
- Cook in boiling salted water 5 minutes and drain.
- Set aside.
- Brown ground beef and drain off fat.
- Add mushrooms, zucchini, onion, garlic, salt and basil to the ground beef.
- Cook until vegtables are tender, stirring often.
- Remove from heat and cool slightly.
- Stir in rice and 1 1/2 cups of cheese.
- Lightly stuff the pepper halves with mixture.
- Place cut side up in a shallow baking dish.
- Spoon tomato sauce over the peppers.
- Cover and bake 30 minutes at 350 degrees.
- Uncover: add remaining cheese and bake another 5 minutes or until cheese is melted.
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Reviews
-
Great recipe. These peppers are so flavorful! My husband thought they were so good he took them for lunch the next day. I even had some left over meat filling which I ate for lunch...which is a big deal because I am not a big meat person! I had never used fresh garlic before, but it really made this dish, and the only thing I changed was I lightly sprayed the bottom of my pans with cooking oil because I have a tendency to get messy with cheese. Execellent flavor and very simple recipe to follow! Thanks! -
I LOVE this recipe. In fact, I have made these peppers about five times in the past three weeks! I'm a vegetarian, so I subbed in frozen morningstar soy crumbles instead of the ground beef, and I've taken to using cous cous instead of rice in pretty much everything, but other than that I didn't really change anything. They are so delicious and surprisingly healthy, thanks so much for posting this recipe, it is awesome! -
This was very flavorful. The garden is just STARTING to pour forth a great abundance of peppers and zuccini - so we will have it again. Plan to make zuccini boats wit left over filling. -
Donnakay,I love suffed peppers,and these were very good,and decently easy to make.Thanks, Darlene
Tweaks
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I LOVE this recipe. In fact, I have made these peppers about five times in the past three weeks! I'm a vegetarian, so I subbed in frozen morningstar soy crumbles instead of the ground beef, and I've taken to using cous cous instead of rice in pretty much everything, but other than that I didn't really change anything. They are so delicious and surprisingly healthy, thanks so much for posting this recipe, it is awesome!
