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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients: bell peppers, ground beef, eggs, Rotel tomatoes, oatmeal
12servings
1 & 3/4 lbs Ground Beef(Chuck or Round)
12 medium bell peppers
2 medium onions, chopped(how finely is your preference)
2 large eggs
1 can Original Rotel tomatoes, drained
1 cup oatmeal
1/2 cup barbecue sauce
1/2 tsp ground pepper
Slice tops off the peppers, clean out inside of pepper(a spoon works well).
Par boil or microwave peppers until soft. I usually place the peppers upside down in a 13x9 casserole dish, with a small amount of water in it, and microwave. Start with about six minutes, and check for softness, continue in 2-3 minute increments until they start to soften. It may take 10-12 minutes total, but don't get them too soft, or they will tear when stuffing them.
While pre-cooking the peppers, mix the remaining ingredients.
Turn the peppers upright in the 13x9 casserole dish, and drain off any water.
Using a fork, start stuffing the peppers. Put enough in to half fill the pepper, use the fork to press the mix down into the cavities of the pepper. Continue to fill, mounding up a half inch or so above the top of the pepper. 12 medium peppers, about 3 inches in diameter, will snugly fill the 13x9 dish, so they will sit upright nicely.
Bake one hour at 350 degrees in traditional oven, or 325 in convection oven.
Immediately after removing from oven, can sprinkle finely shredded sharp cheddar on top, if desired.
Recipe Source: Steve Mills
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Amazing Stuffed Bell Peppers
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients: bell peppers, ground beef, eggs, Rotel tomatoes, oatmeal
12servings
1 & 3/4 lbs Ground Beef(Chuck or Round)
12 medium bell peppers
2 medium onions, chopped(how finely is your preference)
2 large eggs
1 can Original Rotel tomatoes, drained
1 cup oatmeal
1/2 cup barbecue sauce
1/2 tsp ground pepper
Slice tops off the peppers, clean out inside of pepper(a spoon works well).
Par boil or microwave peppers until soft. I usually place the peppers upside down in a 13x9 casserole dish, with a small amount of water in it, and microwave. Start with about six minutes, and check for softness, continue in 2-3 minute increments until they start to soften. It may take 10-12 minutes total, but don't get them too soft, or they will tear when stuffing them.
While pre-cooking the peppers, mix the remaining ingredients.
Turn the peppers upright in the 13x9 casserole dish, and drain off any water.
Using a fork, start stuffing the peppers. Put enough in to half fill the pepper, use the fork to press the mix down into the cavities of the pepper. Continue to fill, mounding up a half inch or so above the top of the pepper. 12 medium peppers, about 3 inches in diameter, will snugly fill the 13x9 dish, so they will sit upright nicely.
Bake one hour at 350 degrees in traditional oven, or 325 in convection oven.
Immediately after removing from oven, can sprinkle finely shredded sharp cheddar on top, if desired.
Recipe Source: Steve Mills
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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