Stuffed Bell Peppers
Added by Will Rickabaugh




Bell peppers stuffed with meat and cheese
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Serves 6
Ingredients:
1 1/2 cup

Bread Crumbs
3/4 cup

Shredded White Cheddar
3/4 cup

Shredded Gruyere Cheese
1 lb

Ground Beef or other meat
1/2 tsp

Celery Seed
1/2 tsp

Paprika
1/4 tsp

Ground Cinnamon
1 cup

Diced White or Yellow Onion
1 cup

Diced Roma Tomatoes
1/4 cup

Chopped Green Onion (about 3 stalks)
6 whole

Medium to Large Bell Peppers
Directions:
  1. Preheat your oven to 350 degrees.
  2. Cut the tops off of the bell peppers while preserving as much of the sides and upper edge of the pepper as you can. The cut is similar to how one would cut the top of a pumpkin to make a jack o'lantern.
  3. With a small spoon, scrape as much of the interior spine and seeds out of each pepper as possible, rinse out the remaining seeds and set aside.
  4. Place a frying pan over medium-high heat and add the tomatoes and both white and green onions. Toss to combine and continue to cook until the tomato juice is mostly cooked off and the onions begin to soften.
  5. Reduce heat to medium and add the ground meat, cinnamon, paprika and celery seed to the frying pan as well as any salt and black pepper to taste.
  6. Once the meat is fully cooked, turn off the heat and add the bread crumbs and about 3/4 of the cheese to the pan. Stir to combine thoroughly.
  7. Carefully spoon the stuffing into the bell peppers. The peppers should be loosely packed and not quite full.
  8. Arrange the peppers in a casserole dish, sprinkle the remaining cheese on the top and cover loosely with aluminum foil. Place in the middle of your oven and bake for an additional 20 minutes.