Columbia's locally owned weekly newspaper since 1963

By mikem@thecolumbiastar.com | on September 15, 2022

1 cup cold water ½ cup uncooked long grain white rice 1 Tbsp. vegetable oil 1 pound ground beef 6 medium green bell peppers 16 ounces tomato sauce, divided 1 Tbsp. Worcestershire sauce ¼ tsp. garlic powder ¼ tsp. onion powder Salt and ground black pepper to taste 1 tsp. Italian seasoning

Preheat the oven to 350 degrees.

Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.

Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes.

Hollow out bell peppers by removing and discarding the tops, seeds, and membranes. Slice the bottoms of the peppers if necessary to make sure they stand up straight.

Arrange peppers in a baking dish with the hollowed sides facing upward.

Prepare filling by mixing cooked beef, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.

Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.

Vegetarian Mexican Inspired Stuffed Peppers

1 Tbsp. salt 4 large green bell peppers—tops, seeds, and membranes removed 1 Tbsp. olive oil ½ cup chopped onion 2 cups cooked rice 1 (15 ounce) can black beans, drained, and rinsed 1 (14.5 ounce) can chili-style diced tomatoes 1 tsp. chili powder 1 tsp. garlic salt ½ tsp. ground cumin ½ tsp. salt

1 (8 ounce) package shredded Mexican cheese blend

Preheat the oven to 350 degrees.

Bring a large pot of water and 1 tablespoon salt to a boil. Add green bell peppers and cook until slightly softened, 3 to 4 minutes; drain and arrange cut-side up in a 9×9-inch baking dish.

Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes.

Transfer cooked onion into a large bowl; add rice, black beans, and tomatoes. Stir in chili powder, garlic salt, cumin, and 1/2 teaspoon salt until well combined. Fold in 1 1/2 cups Mexican cheese blend. Spoon rice mixture evenly into bell peppers; sprinkle with remaining Mexican cheese blend.

Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

6 large green bell peppers 3 Tbsp. olive oil 1 onion, diced 2 cloves garlic, minced ½ tsp. dried oregano 1 Tbsp. Creole seasoning Black pepper to taste ¾ pound shrimp, peeled and deveined 1 ½ links of andouille sausage, diced 1 cup uncooked long-grain white rice 2 ½ cups chicken broth 1 (8 ounce) can tomato sauce

1 lemon—cut into wedges, for garnish (Optional) Louisiana-style hot sauce (Optional)

Preheat oven to 325 degrees. Grease an 8×12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels. Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish. Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.

2 tsp. vegetable oil ½ cup frozen bell pepper and onion mix 2 cups chopped cooked chicken 1 bunch kale, chopped ¼ cup crumbled goat cheese ¼ tsp. garlic powder, or to taste 1 pinch cayenne pepper, or to taste 1 pinch salt to taste 4 bell peppers, tops and seeds removed 1 Tbsp. coconut oil

(Optional) 2 slices Havarti cheese, cut into halves

Heat oil in a small skillet over medium-high heat. Saute pepper and onion mix in hot oil until the onions are translucent, 7 to 10 minutes.

Mix sauteed pepper and onion mix, chicken, kale, goat cheese, garlic powder, cayenne pepper, and salt together in a bowl; spoon into bell peppers to overflowing. Arrange stuffed peppers in a casserole dish. Brush coconut oil on outside of peppers, if desired.

Bake peppers in preheated oven until soft, 30 to 40 minutes. Top each pepper with a half-slice of cheese and continue cooking until cheese melts, about 5 minutes.

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