Stuffed Bell Peppers II
Ingredients
- 6 bell peppers
- 1 stick butter
- 1 onion, chopped fine
- 1/2 cup green onions
- minced garlic (to taste)
- 1 (4 oz) can mushrooms with stems and pieces
- 1/4 cup Romano and Parmesan cheese
- 2 cups cooked rice
- 3 eggs, slightly beaten
- 1/2 cup bread crumbs (plus extra for topping)
- 1/2 lbs ground chuck or ground round
- dash of oregano, basil, salt and pepper
- 1 can tomato sauce
Step-by-Step Instructions
- Cut tops off the bell peppers and boil for 5 minutes. Remove from water and set aside.
- Sauté onion, green onions, and minced garlic in butter until vegetables are soft and fragrant, about 5-7 minutes.
- Add ground meat and brown, breaking it up as it cooks, about 8-10 minutes.
- Add cooked rice, mushrooms with liquid, cheese, seasonings, and bread crumbs. Stir to combine.
- Remove from heat and stir the slightly beaten eggs in quickly. Return to low heat for 5 minutes to cook the eggs through.
- Fill peppers with meat mixture and place in a baking dish. Top each pepper with tomato sauce.
- Sprinkle with additional bread crumbs.
- Bake 15 minutes at 350 degrees until peppers are tender and filling is hot throughout.
Common Problems and Solutions
Q: Why are my peppers too soft or falling apart?
A: Don't boil the peppers longer than 5 minutes—they'll continue cooking in the oven. You want them tender enough to eat but firm enough to hold the stuffing.
Q: Can I make these ahead of time?
A: Yes! Stuff the peppers and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if they're cold from the fridge.
Q: Why is my filling watery?
A: Make sure to drain excess fat after browning the meat, and don't add too much liquid from the mushrooms. The eggs should bind everything together once cooked.
Tips and Techniques
Use day-old cooked rice if possible—it’s less sticky and easier to work with in the filling. When adding the beaten eggs, work quickly and stir constantly over low heat to prevent scrambling.
Ingredient Substitutions
- ground chuck or ground round: ground turkey, ground pork, or Italian sausage
- Romano and Parmesan cheese: any hard grating cheese like Asiago or aged white cheddar
- canned mushrooms: 4-6 oz fresh mushrooms, sliced and sautéed
- tomato sauce: crushed tomatoes or marinara sauce
Equipment Needed
- Large pot for boiling peppers
- Large skillet or sauté pan
- Baking dish
- Mixing spoon
Historical Context
Stuffed bell peppers became popular in South Louisiana as an economical way to stretch meat with rice, a readily available and affordable staple. The dish shows the French influence in Cajun cooking with its similar approach to French stuffed vegetables.
