Stuffed Red-Topped Peppers
Yum, stuffed peppers! There’s so many different options and recipes with this idea, but there’s one thing of which I was never a fan. They always seemed messy. The top would be left open with the stuffing pouring out, or they would be in a giant puddle of sauce that went everywhere. So, of course, I once again entered the kitchen with the desire to make a recipe that was quick and tasty. I just had the extra goal of making stuffed peppers look nice and tidy!
- 1 lb. ground beef*
- 1/2 cup oats**
- 1/2 cup rice, dry**
- 2 cans 10.75 oz tomato soup (or 2 cups homemade tomato soup if you prefer)
- 1 tablespoon worcestershire sauce
- 1/2 cup chopped onion
- 4 nice bell peppers
- Any extra stuff you like***
Why are there stars by some of those ingredients, you ask? Because I’m giving you more information, of course! Here it is:
*= You can use any ground meat you like, I shall simply continue to say beef in the recipe. You could also mix and match meats. Just remember that flavors will change when the ingredients do!
**= Grains are what is important here. These materials are there to help bind the filling together, absorb juices, and add just a little flavor to the mix. You can use any grains you like as a substitute including quinoa, crushed pasta, bread crumbs, and so on. Feel free to start with the recipe as written and then experiment if you want!
***= There is only one rule here. If your ingredient is wet, you want to reduce the tomato soup you put into the mix.
Set aside half of your tomato soup. This is reserved for topping the peppers.
Chop your onion and any other vegetables except your peppers into small portions. Similarly, if you are using a larger grain ensure it is going to be sized appropriately to eating. Ideally you will use the Paysanne cut, which is ½ inch x ½ inch x 1/8 inch (1 cm x 1 cm x 3mm.)
Slice into the top of each pepper, leaving an inward section at the top of the pepper intact. The cut need not be round, but should rather stay even with the sides of the pepper. A good slice around the entire top will allow you to twist and pull the core of the pepper out. Clean the insides of seeds and the white flaps that connected to the core. If you wish, you may cut up the extra flesh off the top of the pepper to add to your filling.
Mix everything except that reserved soup and the hollow peppers together. Mix well, so that the other ingredients are spread throughout the beef.
Stuff the peppers, leaving a small indent on the top. This indent should be no more than finger deep. If you have left-over stuffing, you can freeze it, or add more grains and some egg to make meatballs or meatloaf.
With the peppers stuffed, top with the reserved tomato soup. Spread to cover the filling for a neat appearance.
Bake at 350 degrees fahrenheit, or 177 degrees celsius, for a minimum of one hour. Baking longer will start to slowly char the peppers, but will also make the peppers more tender. Do not exceed an hour and a half, as your peppers will start burning rather than just charring.
Serve. Reheats well in the microwave, so leftovers are a go! Takes about 20 minutes of preparation time, plus shopping. Bon appetit!
About the Author
Robert joined Gaiscioch during the Rift chapter, and decided to stick around because the people are awesome! He has a long history of playing games, mostly RPG or Strategy, and has played MMOs since they were born of MUDs.
Aside from his gaming, he also enjoys reading and cooking. Robert has also been previously published as a contributor with Rift Junkies for several articles during the 'Storm Legion' expansion. He does not always use the moniker 'Jairone' but it is a frequent choice in honor of one of his Grandfathers, as it is based on his middle name of Jerome.