Stuffed Peppers, Americas Style

Stuffed Green Peppers.

One of those dishes that can be truly awful.

Try having it in an institutional setting, like a school or hospital.  Most likely it will have been commercially prepared, frozen, shipped and baked within an inch of its life.

Most likely it will be soggy, a bit sharp or bitter, and over all, pretty disgusting.

If that has been your only exposure to Stuffed Bell Peppers you may be reluctant to make these.

Don't be.

Just think of the difference between freshly picked corn on the cob and canned niblets.

I originally made these with Minute Rice, then, when I moved and could
no longer get it, I switched to regular rice. Quinoa makes it so much
more interesting and adds a meatier texture to the finished peppers -
thus it's 'Americas Style' for both North and South!


Stuffed Peppers, Americas Style

6oz ground beef (mince)           175gr, 6.2oz
1 medium onion           145gr, 5.1oz
2 ribs celery           100gr, 3.5oz
2 cloves garlic           8gr, .28oz
1 tbs olive oil           13.5gr, .48oz
1 tsp chili powder           2.5gr,.09oz
1 tbs Worcestershire sauce           17gr, .6oz
1 tsp dried basil
1 can whole tomatoes, chopped           
2 Tbs red wine          30gr, 1oz
1/2 cup shredded cheese           60gr, 2.1oz
1/3 cup cooked quinoa           65gr, 2.3oz
2/3 cup stock           150gr, 5.3oz
2 nicely shaped bell peppers, any color I used yellow and green           320gr, 11.3oz
2 – 4 drops hot pepper sauce or more…

Cook quinoa in stock until done.
Put a large pot of water on high heat and bring to a boil. Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lie nicely) and remove stem end and seeds. When water is boiling drop peppers in and simmer for 5 minutes. Remove (use tongs) and put into a baking dish that will just hold them (if possible).
Finely chop onion, celery; mince garlic. Heat oil in nonstick skillet over medium-high heat. Sauté chili powder for 1 minute. Add garlic, celery and onion, sauté until tender, 5 – 7 minutes. Add beef and sauté until cooked through breaking it up as it cooks. Add tomatoes, wine, Worcestershire sauce, basil, hot pepper sauce and quinoa. Remove from heat and spoon mixture into the pepper halves. Cover with foil and bake for 15 minutes at 400F (200C). Remove foil and sprinkle with shredded cheese. Bake, uncovered until cheese melts. Serve. Keep any extra stuffing warm and serve on the side.


Entire Recipe / per serving
Calories:    1244 / 622
Total Carbohydrates:  
  104 / 52
   Dietary Fiber:    22 / 11
Total Fat:
    65 / 32.5
Saturated Fat:    24 / 12
    190 / 95
    69 / 34.5
  920 / 460
1425 / 712.5

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as
the unit of weight; with an approximate conversion to ounces.


For more recipes check out my internet cook book:  Easy Gourmet Dinners

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