Stuffed bell peppers is one of those classic comfort food dishes that my family practically lived on when I was a kid. This recipe my mother adapted from Adele Davis as mom was teaching herself to cook in the 60s.
Like so many of those early recipes, mom has modified them to her taste and style through the years. This one she rarely does exactly the same way twice, she’ll use a different set of herbs and seasoning depending on what strikes her fancy looking through the spice cabinet.
Whereas my father is a stickler for details and exact ingredients measurements, mom usually can’t be bothered; she keeps things simple and improvises as she goes along. While dad’s stuffed bell pepper recipe is terrific, it’s a little too much fuss and bothers for her to make. This one is easier and more her style.
6 medium green peppers
1 lb ground beef
1 chopped onion
1 (6 7/8 ounce) box of Rice-a-Roni mix, Spanish flavour
1 (16 ounce) can tomato sauce
1 teaspoon sugar
1 (14 1/2 ounce) can tomatoes (for use in making the rice)
1 cup shredded cheddar cheese or 1 cup American cheese
Remove tops and seeds from peppers; parboil peppers for 5 minutes and drain.
Place peppers in a baking dish.
Combine ground beef and onion and cook together until done.
Drain and set aside.
Prepare Rice-A-Roni according to package directions.
When rice is done,combine it with the beef and onion.
Fill peppers with rice mixture.
Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not over).
Cover the baking dish.
Bake at 350°F for 35 minutes and then uncover and top with the shredded cheese.
Bake uncovered for about 5 minutes more to melt cheese.
Serve with the tomato sauce.