STUFFED BELL PEPPERS (from simplyrecipes.com)
This is perhaps the tastiest way to consume bell peppers, and the purple bells look especially artistic prepared this way.
- 2 bell peppers, any color
- 3 tablespoon extra virgin olive oil
- 1 small yellow onion, peeled and choopped
- 1-2 cloves of garlic, chopped
- 1/2 lb. of lean ground beef (***or for a veg version, substitute with corn and kidney beans)
- 3/4 cup cooked rice
- 1/2 cup chopped tomatoes
- 1/2 teaspoon dried oregano
- Ground pepper
- 1/4 cup ketchup
- 1/4 teaspoon Worcestershire sauce
- Dash of tabasco sauce
Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
Preheat oven to 350 degrees F. Heat 2 tbsp of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix together with your hands.)
Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.
- 4-5 small to mid-size tomatoes (ideally skinned, although if you’d prefer to skip this work, that’s fine too)
- 3-4 cloves garlic
- 1 large onion
- 1/2 cup cilantro
- 1/2 cup peppers (adjust ratio of sweet to hot depending on your taste)
- 1 tbsp. lime juice (lemon works as well)
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Chop tomatoes, cilantro, sweet peppers, and onions. Mince the garlic and hot peppers. Combine and add lime juice, salt, and pepper. Taste and adjust according to your preferences (we like to add more garlic usually). Refrigerate for several hours before serving (this isn’t completely necessary, but it does allow the flavors to blend).