Easy to Make Stuffed Peppers

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A few week’s ago my husband’s family came into town for a visit.  It had been years since we had seen them and it was wonderful to have the chance to catch up and make some new memories.

My Father-in-law came bearing peppers, Marconi Peppers to be exact, from his garden.  I had never seen or had Marconi Peppers before and I was eager to make something with them.

One of my family’s favorite recipes is my Mom’s Stuffed Bell Peppers  {be forewarned…the pictures in that post are iffy at best….that was way back when I first started blogging} so I set about to making these Marconi Peppers with the same basic filling.  Only one problem.  I didn’t have most of the ingredients I needed so I had to substitute, a lot, but they turned out absolutely delicious!

I have no ‘after’ pictures because even though I make my family wait for me to take pictures before they eat, I didn’t want our guests to have to stick to the same rules!

Mexican Style Stuffed Peppers

Mexican Style Stuffed Peppers

Ingredients

  • 4 large Italian Marconi Peppers
  • 2 lbs ground beef
  • 1 cup rice, cooked
  • 1 onion, diced
  • 3 cloves garlic, pressed or minced
  • 2 cups salsa
  • 1 cup of chicken or beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon chili powder
  • 1-14.5 ounce can diced tomatoes, drain but reserve juice
  • salt to taste
  • 1 cup grated cheese
  • ¼ cup Extra Virgin Olive Oil

Instructions

  1. In a pan, heat olive oil over medium heat.
  2. Add the onion and garlic and saute until translucent.
  3. Add the salsa, broth, tomato paste and reserved juice from the can of diced tomatoes and simmer for 5 minutes or until the sauce thickens.
  4. While the sauce is simmering, brown beef in another pan.
  5. Once the beef is browned and the sauce has thickened mix together with the rice.
  6. Add chili powder and salt and mix well. Set aside.
  7. Strain the liquid from the meat mixture and use to cover the bottom of an oven-proof dish
  8. Rinse the peppers, cut off the top, gently slice down center (one-side only not the entire way through) and remove the seeds from the peppers.
  9. Fill the peppers with the meat mixture and place them on top of the liquid in the oven-proof dish.
  10. Top with diced tomatoes.
  11. Top with grated cheese
  12. Bake at 375 for 35 minutes covered. Bake an additional 15 minutes uncovered.
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I hope you love this recipe as much as my family did!

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Comments

  1. Pinned.
    Bliss´s last blog post ..$250 Gift Card Giveaway To Rock On

  2. Mary Beth, this sound yummy! My mom is coming to visit in the next few weeks and I’ll make them for her. Thanks!


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  3. This looks really yummy, I could make it with turkey :)
    kristin´s last blog post ..The Best Chicken Tortilla Soup

  4. These look yummy! I’ve never heard of Marconi peppers, but I have used poblano peppers before to stuff and those are really good. I have never thought of slicing the side then stuffing. That would sure make it easier. I do it the hard way, stuffing it through the top. Next time I will slice the side (-; Thanks for sharing. Pinning!
    Linda @ Mixed Kreations´s last blog post ..Homemade Spanish Rice Recipes

  5. Oh my gosh – this looks so yummy! I will be making this to change up my boring dinners!
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  6. Julia Stansel says:

    I had never heard of these peppers either until this spring when I described the taste was wanting in a pepper to the FFA advisor at the high school greenhouse. She sold me several of these plants. They were the easiest to grow of everything I planted this year and we have gotten hundreds of peppers from them. I have been using these peppers in my salsa-so yummy! Today I wanted to try to make stuffed peppers in the crock pot-as I am trying to use the oven less so it’s not heating up the house and running the a/c more. So, hoping they turn out just as great as yours did! Thanks so much for being so inspirational!

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