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#Popper par iphi nell how to#

The peppers shrink as they cook, so pack them in tightly when raw, and they’ll soften and fall a bit with heat.

Use a baking dish that snugly fits the peppers.

Here are my tips to get stuffed peppers to stand up and not tip over: But I like stuffed peppers best when standing straight up, brimming to the top with filling. When I ate these as a kid, my mom served the peppers cut in half, laid on their backs. If you prefer smaller portions, cut the peppers in half and serve open faced.

If you prefer green bell peppers, certainly use them instead of or in addition to this bevy of colorful beauties.Ĭut the tops off of the peppers to stuff the whole thing with beefy goodness.

Cheese, I added some grated fontina, but you could use Monterey jack or mozzarella or whatever’s on hand.

Cooked white rice (you can use brown rice, farro or quinoa, too).Red, yellow, orange or even green bell peppers.Use my portions as guidelines but definitely put on your experimental hat when choosing ingredients: This is one of those throw what you have in the fridge type of recipes. I went back to the memory of my mom’s recipe with ground beef and rice in a tomato based sauce, and embellished it with chunks of mushroom and fresh cut corn and a sprinkle of herbs and red pepper flakes. If you prefer green peppers, for sure go for it and use them instead. Today’s selection of peppers comes from a mix of grocery store varieties (red, yellow and orange) and ultra local farmer’s market (more yellows and purple) for a rainbow of sweetness begging to be stuffed. And I can’t stop! I just keep making more versions of this meal served in it’s own vessel like my Mexican Stuffed Peppers, Creamy Chicken and Mushroom Stuffed Peppers, Zuccnini, Quinoa and Turkey Stuffed Peppers and even Baked Eggs in Stuffed Peppers.īut the cornerstone of all peppers is this classic recipe for the best stuffed bell peppers with rice and ground beef. Now, it’s my favorite part!Īs an adult, eating the food you hated as a kid suddenly becomes not. I was a kid, and eating a whole bell pepper even if it was stuffed with ground beef was not my idea of dinner.

#Popper par iphi nell how to#

Now I eat them.īut as a kid, I wrinkled my nose at the sight those orbed vegetables, and when they showed up on my dinner plate, I plotted how to ditch every single bite in a napkin that was slipped slyly to the dog anxiously waiting under the table. Classic stuffed peppers with rice, ground beef, and a healthy rainbow of sweet red, yellow and orange bell peppers makes the best easy dinner idea any night of the week.Įver since I was a starry eyed pre-teen, I’ve been a fan of drawing rainbows.