We’ve been eating a typical 1950s menu this week which has been a lot of fun. And a lot of cooking! One thing my mom recalls her mother cooking back in the 50s was stuffed bell peppers. I don’t have her exact recipe so I improvised. These are definitely going to be part of our regular meal plans in the future!
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Stuffed Bell Peppers
- 6 bell peppers
- 2 cups cooked white rice
- 3/4 pound ground beef
- 1/4 cup diced onion
- 1 tablespoon oil
- 1 1/2 cups diced tomatoes (canned or carton)
- 6 slices cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon Creole seasoning
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- Cook rice and set aside.
- Cut tops off bell peppers and scoop out seeds. Reserve tops.
- Cook prepared bell peppers in boiling water for 5 minutes, remove and drain inverted.
- Chop about 1/4 cup of bell pepper from reserved tops.
- Heat oil in large pot over medium high heat.
- Add diced onion, chopped bell pepper, ground beef and seasonings
- Cook until beef is done and drain.
- Add cooked rice and tomatoes.
- Heat through and adjust seasonings. (I added a little cayenne pepper at this point.)
- Lightly salt insides of bell peppers and fill with beef and rice mixture.
- Place in baking dish, add about a 1/2 inch of water to bottom of pan and cook at 350 degrees for 25 minutes.
- Put slice of cheddar on top of each pepper, return to oven for 5 minutes or until cheese is melted.
I served these with cooked cauliflower and a green salad.
These would also be delicious (and vegetarian) with black beans in place of the ground beef.
In case you missed my 1950s menu, here it is:
These are the tomatoes I use. I like the fact they come in a carton rather than a can.