When I was a kid and up until about five years ago I wouldn’t touch bell peppers or anything with bell peppers in it. Stuffed Bell Peppers, NOT A CHANCE! In fact, I have a very clear memory of being at Carole’s when I was probably around 12 and she made her famous Stuffed Bell Peppers for dinner. She served me a special plate with only the stuffing, knowing not to include any pepper on my plate. She’s always been a wonderful Auntie!
Over the years I’ve grown to love bell peppers. It must be true that your taste buds change every few years.
I have adapted Carole’s recipe to create Tiffany’s Stuffed Bell Peppers, one of my favorite dinners, not to mention that they are amazing as leftovers too!
So here you go, the recipe for Tiffany’s Stuffed Bell Peppers:
- 4 bell peppers (any color, I prefer red)
- 1 pound ground beef or turkey
- 1 small onion, chopped
- 1 can (7.5 ounces) chopped tomatoes not drained
- ½ cup water
- ⅓ cup long grain rice
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried oregano
- ¼ cup shredded cheese
- 4 slices American cheese
- Cut the tops of the peppers and remove seeds.
- Immerse peppers into a large pot of boiling water for 4 minutes.
- Remove from water and drain peppers upside down on a paper towel.
- In a separate pan, brown meat and onions.
- Drain off any excess grease.
- Stir in tomatoes, water, uncooked rice, Worcestershire, oregano, salt and pepper to taste.
- Bring to a boil.
- Reduce heat and simmer 15-18 minutes until rice is tender.
- Stir in the shredded cheese.
- With a spoon fill the peppers with the meat mixture.
- Place in a square glass baking dish with any remaining meat mixture.
- Bake at 375 for 15 minutes.
- Place the American cheese slices on top of each pepper.
- Let stand until the cheese is melted.