Dutch Oven Stuffed Bell Peppers
"Dutch Mom made these for years. We all the kids loves it!"
photo by CIndytc
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Yields:
-
8 peppers
- Serves:
- 8
ingredients
- 8 large green peppers
- 2 lbs ground beef
- 3 tablespoons olive oil
- 2 medium onions, chopped
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon coriander
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon garlic powder
- 2 tablespoons Worcestershire sauce
- 1 cup celery, chopped fine
- 1 cup rice, uncooked
- 2 cups tomato soup
- 1 cup water
directions
- Cut stem from green peppers, remove stem, seeds, and veins.
- Wash and blanch in boiling water for 2 minutes.
- Remove, drain and cool.
- Heat olive oil in large skillet.
- Add meat, onion and celery.
- When meat is browned, drain and put back in skillet and add spices and Worcestershire sauce.
- Stir until mixed well then remove from heat.
- Prepare rice according to package directions.
- When done, add to meat mixture, stir to mix well, then heap mixture into peppers.
- Arrange in Dutch oven or a casserole and cover with soup and water mixture.
- Bake at 350 F for one hour.
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Reviews
-
This is a five star recipe. I did add some tomato soup to the hamburg mixture as it seemed alittle dry and added cheese on top...we loved it. Made for PAC fall 2011 -
My parents really enjoyed this!! I scaled back because I was only using two peppers so nothing was really measured. I left out the celery partially because we didn't have any and partially because I'm not a huge fan anyway. My mom told me I have to keep this recipe so it is a total keeper!! Thank you!
