Fall Peppers

I was looking for a fun fall dish to get me in the fall cooking spirit. Finally, I found a great meal and it was fun to eat and fun to cook. The kids actually ate it, which surprised me. I searched a few websites and found a few recipes on Allrecipes that sounded good, but I ended up making up my own recipe from what I remembered from when I was a kid. My mom is/was a great cook!


Stuffed Multi-Colored Bell Peppers


What you need:

6 bell peppers, tops cut off and seeded
2 bell peppers, chopped
1 pound ground beef
1 stalk celery, minced
½ cup of chopped bell pepper
½ cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 tablespoon Worcestershire sauce
chopped parsley
chopped basil
1/2 cup uncooked rice
1/2 cup water
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 (10.75 ounce) can tomato soup


How to do it:

Bring a large pot of water to boil.
Place peppers in boiling water, and cook 5 minutes.
Set aside to cool.




Preheat oven to 350.
In a large skillet, cook beef until almost brown.
Drain fat. Stir in celery, carrots, bell peppers, onions, and garlic.
Cook until soft, about 5 minutes. Season with salt & pepper.




Stir in tomatoes,
Worcestershire sauce, parsley,
basil, rice, and water.
Cover, and simmer until rice is cooked, about 15 minutes.
Remove from heat, and mix in Monterey Jack & Cheddar cheeses.

Place peppers upright on an oven safe pan.
Stuff each pepper with the beef mixture.
Sprinkle extra cheese on top.

In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers.
Cover with foil.
Bake in preheated oven about 30 minutes.





Here is the yummy ending! Fresh out of the oven and piping hot!

So good :) Happy Fall cooking!