While I’m a winter gal at heart – I love the snow. Cold. Frost. A brisk breeze on a gorgeous winter day… I do appreciate spring and summer because of the abundance of fresh fruits and vegetables. Case in point – crisp and sweet green peppers on sale at the local Safeway 2/$1.00. A pretty good deal.
Normally I don’t eat any form of pepper. I don’t tolerate things from the nightshade family well at all, but there are times when the craving for a fresh green pepper overcomes better judgement and I simply have to eat it – knowing all the while that this momentary enjoyment will result in a case of terrible indigestion and a fair bit of suffering for the remainder of the night. Ah well, c’est la vie!
While I do enjoy the occasional fresh green pepper, I never eat onions. And I never ever ever eat dehydrated peppers and/or onions. That’s like death in an aromatic seasoning packet. Several years ago we were visiting here for the summer (prior to our relocation) and my mom made this delightful dip with sour cream and a vegetable soup packet. Though this was entirely gluten-free the heartburn and despair were all consuming and it wasn’t too long before I was telling my hubby that I should probably go to the hospital and have my stomach pumped. I thought I was going to die.
That lesson will stick with me for the rest of my life. Cherie cannot eat dehydrated onions, peppers, other veggies.
But back to this post – typically stuffed green peppers have a good amount of chopped or diced onion. Feel free to add them if you’d like them – I do all my cooking sans onion. And I sparingly use garlic as well – yet another nemesis of mine.
However, dishes can be gloriously yummy without these. To this particular dish I added some chopped fresh mushrooms. Yum! And cheese. We didn’t miss the savoriness of the onions a bit. And surprisingly, I didn’t really suffer too much after eating 1 1/2 entire peppers. Perhaps because it’s been around 9 months since I last enjoyed one. And they were so so good. Sweet, crisp, really fresh and summery.
I paired this with a cherry jello, fruit, marshmallow salad and we enjoyed our dinner while watching one of our favorite older movies: Men at Work. It was a delightful evening.
Stuffed Green Peppers feeds 2-4, depending on appetite
4 large peppers
1 cup dry rice
2 cups water
1 pound ground beef
15 ounce tomato sauce
3-4 ounces chopped mushrooms
3 ounces shredded cheese, any kind
2 Tbl finely chopped fresh garlic
1 1/2 tsp salt
1 tsp pepper
Combine rice and water and cook until done.
In meantime, fry burger with garlic, salt and pepper until cooked through. Add mushrooms and fry 2 minutes longer. Drain grease and dump into large bowl.
Add rice, entire can of tomato sauce, and the cheese. Stir to mix and set aside.
Cut tops off green peppers and remove innards. Wash thoroughly and set in baking dish. Fill with meat/rice mixture and place tops back on top of filling.
Cover with foil and bake at 350F for 45 minutes. Remove foil and bake an additional 20-25 minutes or until peppers look somewhat wilted.
Traditional stuffed green pepper recipes require you to boil the peppers for several minutes before stuffing them. I don’t do this as they end up too soft and mushy by the end of the baking time. I prefer mine to still be a nice fresh green color and with a bit of a crunch. However, if you feel like you want yours a bit softer, boil the washed/gutted peppers for 3-5 minutes in rapidly boiling water before stuffing.