I love making stuffed peppers, but I’ve only made the green pepper variety which for some reason I feel is more Italian inspired. Lots of tomato sauce and cheese. For red peppers though, I feel they lean towards more Southwest flavors like cream cheese and salsa. I may be pulling this out of my you know where, but hey, all the recipes I’ve seen says so!
Anyway, here’s my recipe for Stuffed Red Peppers as inspired by the Queen of Butter, Paula Deen.
Ingredients (for two)
- Two red peppers
- 2 cups cooked rice
- half pound ground beef
- 2 tablespoons of sour cream
- shredded cheese of choice
- half yellow onion
- half cup of chopped green onion tops
- one diced tomato
- house seasoning (garlic powder, salt and pepper)
Preheat oven to 350 degrees. Slice the red peppers in halves length wise. Take out the seeds and place in baking dish (I drizzled olive oil and salt on the bottom). Oh and before you do anything, make sure you have your cooked rice ready. I forgot to do this and was like CRAP! And had to let the meat sizzle longer than it should have. Whoops! And for all those who like rice, i highly suggest one of those Asian rice cookers, it’s seriously just rice, water and close the pot…done!
Anyway, cook your ground beef in a skillet with diced yellow onions. Sprinkle in some of that house seasoning. Then add in your cooked rice, green onions and tomatoes and about a spoon or two of cream cheese. Sprinkle more seasoning! See how the rice gets lovely and sticky? Hmmm! Then sprinkle in some shredded cheese. Should smell really good now! Scoop some of that goodness into your peppers and stick in the oven for about 20 mins!
As a side dish, I made brussels sprouts drizzled with balsamic and pine nuts inspired by Ree Drummond also known as the Pioneer Woman on the Food Network! Recipe here. Her blog btw is AMAZING! I want to make every single recipe on it! And I just might!
I didn’t have cranberries so I used pine nuts instead! I put it in the oven while my stuffing was being made so total time in the oven for these babies should be like 25-30 mins!
Here is everything plated! Yum!