Our first crop of the season are these beautiful green bells. Last year when we grew them, they were small and misshapen but somehow the soil, fertilizer, water, and sunshine worked better in our favor this year.
For a long time I was using a recipe that incorporated cinnamon into the mix, much to the chagrin of my siblings and, somewhat, of my husband, I found out when I made these.
These stick with simple ingredients–nothing extravagant or pairing better with breakfast treats –and a bit of yummy cheese on top. Both of my girls gobbled these right up.
Stuffed Bell Peppers
6 bell peppers of any color
1 1/2 c. cooked rice
1 lb. ground beef
2 T. olive oil
1 onion, diced
3 cloves of garlic, minced
can of diced tomatoes, 14 oz.
1 t. oregano
1/2 t. Worcestershire sauce
salt and pepper
shredded Mexican cheese blend for sprinkling
Preheat the oven to 350 degrees F.
Cut the tops off of the bell peppers and remove seeds and membrane.
Heat the olive oil in a frying pan over medium high heat. Add onions. Cook for 5 minutes, until translucent. Add in garlic and cook together for about a minute.
In a large bowl, place cooked onions and garlic, rice, and ground beef. Mix together. Add in tomatoes, reserving about 1/2 cup to pour on top later. Season with oregano, Worcestershire, salt and pepper, mixing in well.
Fill peppers with meat mixture. Pour a little of the reserved tomatoes and sauce on top of each pepper. Sprinkle with a little shredded cheese.
Cook for 45 minutes.
Serve and sprinkle with more cheese!