Stuffed peppers are always an easy and filling dinner. There’s almost endless varieties of what you can fill the peppers with, whether it be meatless or with meat it all sits nicely in a perfect serving sized cooked pepper, making a great meal for everyone. My kids though, don’t so much like it set up that way for some reason. They love peppers, hands down, but for some reason not meat and filling “in” a pepper. Same thing happened with Stuffed Cabbage a few years ago, a few kids adored it, the others not so much- until I made Unstuffed Cabbage, then there were no complaints so I brought the same concept to the peppers .
A Quick small change brought a classic meal to a new light for the kids, and added more flare for them, simply by chopping the peppers and adding it to the meat then serving over rice. Sometimes all it takes is a small change , and I’m glad the kids enjoyed the meal. Once again I can have my Stuffed Peppers – even if the only way to get it to the table is to Unstuff them! ha
This easy to make meal can be done in under 30 minutes making a great last minute meal. You can make the rice ahead of time, or while you’re preparing the meat itself. Leftovers can become quick taco fillings or even tossed with a little cheese to make some quesadillas.
- 1lb ground beef
- 3 large bell peppers, chopped
- 1 large onion, chopped
- 3 cloves of garlic, chopped finely
- 1½ Tablespoon Worcestershire sauce
- 1½ Tablespoon Cumin
- Pinch of salt
- 2 cups of tomato sauce
- Black pepper to taste
- Cooked rice
- Olive oil
- Brown the ground beef over medium heat in a couple tablespoons of Olive Oil.
- Once the meat is brown, drain off any excess grease and set aside. Add in the peppers, onions and garlic to saute in a tablespoon of olive oil. Cook until the mixture is softened , once done add the meat back into the pain adding in also the remaining ingredients. Cook and stir until well combined adjusting seasonings .
- Let simmer for 15 minutes on low heat, serve over rice.
- * Can be served over wide egg noodles