Classic Stuffed Bell Peppers2002-08-04
- Course: Main Dishes
- Yield : 8 servings
- Servings : 8 servings
- Prep Time : 45m
- Cook Time : 25m
- Ready In : 1:10 h
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- 1 1/2 lb ground beef
- 1 onion, chopped
- 1 bell pepper, chopped fine
- 2 stalks celery, chopped fine
- 1 large eggplant or 2 medium
- 8 bell peppers, trimmed and cored
- Zatarin's Flavored Bread Crumbs
- 3 cups cooked rice
- Red and/or black pepper to taste
- Onion and garlic powder to taste (optional)
- 2 tbsp cooking oil
Peel the eggplant and cube. You can soak the eggplant in salty water for 30 minutes to remove the bitterness. Set rice to cook.
In medium saucepan add oil and brown the ground beef. Drain and remove from heat.
In the same saucepan, add the onion, bell pepper, celery and sauté. Add the eggplant to the mixture and cook until the eggplant softens.
Add the ground beef to the mixture and continue cooking until the eggplant is completely cooked. Season to taste with salt and pepper. I like to add onion powder and garlic powder for extra taste but this is optional. Add rice to the mixture to the desired consistency wanted; the dish will look very similar to rice dressing.
In a larger saucepan filled with water, parboil the bell peppers. Or you could shortcut the process by using your microwave. Works great.
After the peppers have been parboiled, fill the peppers with the rice mixture. Place in a baking pan that has about 1/8 inch of water and cover with foil.
With oven set at 300, bake 15 minutes, uncover and sprinkle seasoned breadcrumbs on the peppers. Bake 10 to 15 minutes more. Serve with green salad for a complete meal.