I had peppers from my garden that I had frozen whole after removing the tops, seeds, and membrane. So I was able to use these for the stuffed peppers and they tasted as good as if I had just picked them fresh from the garden.
This is how they looked when I took them out of the freezer.
Preheat oven to 350F.
You may briefly parboil prepared fresh peppers prior to filling if you’re concerned they won’t be tender enough. Just be sure they don’t cook too long and get mushy. I didn’t do this because mine had been in the freezer so they would naturally be softer once they defrosted.
Brown the ground beef and onion seasoned with salt and pepper in skillet.
Add salsa. I used 2 pints of home canned salsa. The green one is green tomato salsa. I tastes the same as regular salsa. I just had left over green tomatoes at the end of the season last year so I made it with green tomatoes. The only difference is the color. You can use salsa or picante sauce from the store too. I just like it to be pretty chunky so you see the chunks of tomato in the sauce. Mine is probably the equivalent to a medium spicy salsa in taste.
Add worcestershire sauce
quinoa
and water.
Simmer for about 15 minutes.
Place peppers in baking dish that will allow peppers to remain upright while baking and sprinkle the insides with salt.
Fill peppers half full with meat filling and add a little cheese. I used half extra sharp cheddar and half pepper jack.
Then fill pepper to the top with meat filling.
Top with remainder of the cheese.
Bake uncovered at 350F for about 20 – 25 minutes till hot and cheese is melted.
That, with a Mexican cheese bread and a bottle of Zinfandel on the side, is amazing!
If, once you have filled all the peppers and you have leftover filling, it makes an amazing sloppy joe for the next night!
Stuffed Peppers:
- 6 Bell Peppers tops, seeds, and membrane removed
- 1 1/2 pounds ground beef
- 1 Onion chopped
- Salt and Pepper to taste
- 2 pints (4 cups) Salsa or Picante Sauce
- Worcestershire Sauce (about 6-8 dashes) to taste
- 1/2 cup quinoa rinsed
- 3/4 cup water
- Approximately 1 cup grated cheese of choice
Preheat oven to 350F.
You may briefly parboil prepared fresh peppers prior to filling if you’re concerned they won’t be tender enough. Just be sure not to allow them to cook too long and get mushy.
Brown ground beef and onion in skillet and season with salt and pepper.
Add salsa, Worcestershire sauce quinoa and water.
Simmer for about 15 minutes.
Place peppers in baking dish that will allow peppers to remain upright while baking.
Fill peppers half full with meat filling and add a little cheese, then fill pepper to the top with meat filling.
Top with remainder of cheese.
Bake uncovered at 350F for about 20 – 25 minutes till hot and cheese is melted.
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