This is a pretty good stuffed pepper that can be varied to suit your preferences
Stouffer's also makes a pretty good frozen stuffed green pepper, available singly or in pairs, which is a good emergency meal to keep in the freezer. This recipe makes a very similar item, which is much cheaper and can be varied to suit your tastes. I like to put cooked rice in the stuffing for balance, but if you prefer more concentrated meat, just leave it out. A stuffed pepper is a one-dish meal, containing meat, veg and starch, if you use the rice. It is also very easy to cook.
Minced beef or lamb can be used for the meat. Rather little is necessary, only a few ounces for one pepper, about an ample quarter-pound for two. Sauté the meat with about half as much chopped yellow onion. If the meat does not contain sufficient fat, add a little olive oil. Add crushed garlic, parsley, basil, cilantro, oregano and salt to taste, perhaps half a teaspoon of each. Meanwhile, prepare some steamed rice; a quarter of a cup of dry rice will do for two peppers. Dice a small tomato. Combine meat, cooked rice and tomato in a bowl. This is the filling.
Cut the tops off the peppers. Remove internal membranes and seeds, and the stems from the tops. Simmer in a pot of boiling water until you can pierce them with a sharp fork, about 5 minutes. Remove and drain the peppers, and put in a glass baking dish. Fill with the filling, and put the tops on. A little of whatever sauce you use can be put in the middle of each top. Put the peppers in a 350°F oven (moderate) for 40 minutes. There will be no excitement, but the peppers should be done and the inside hot, perhaps a little browned on top.
Use any good tomato sauce with the peppers. I like El Pato brand Mexican spicy tomato sauce, or Hunt's regular tomato sauce. The Ketchup Advisory Board recommends ketchup. Enchilada sauce may go well, and several versions are available. If you have a pepper left over, it can be frozen for later consumption.
Composed by J. B. Calvert
Created 11 January 2003