Last week, or was it the week before, I started tearing out pages from my stack of magazines. It was very liberating. I had never actually torn one up before like that, I cherish them too much. However, if they just sit there, I really never get around to looking through them after the first time. They sit on a shelf, in a basket, on the table, collecting dust. When I was tearing out recipes, I found so many things I wanted to try months ago and had simply forgotten about them. One such recipe is this one for stuff peppers. I am not sure what magazine these are out of so if someone knows, let me know. We made them last week and they were so delicious that had to make them again tonight for dinner. Excuse the photos, it was late and the lighting was all my kitchen lights.
Cajun Stuffed Peppers
6 bell peppers
1.5lb lean ground beef
1/4 cup diced onion
1 garlic clove minced
1 cup tomato sauce
1 package of precooked rice
2 tsp Cajun seasoning
salt and pepper to taste
shredded monterey jack cheese
water
Preheat oven to 350°
Use a pan or casserole dish to bake the peppers that will hold at least 1/2 inch of liquid. Prep bell peppers by rinsing and slicing the tops off and removing the seeds, leaving a ‘cup’. Cut off a small portion of the bottoms so they will sit without wobbling in your pan. Mix the ground beef, tomato sauce, rice, onion, salt, pepper, Cajun seasoning, and garlic in a separate bowl. Once combined, stuff your peppers with the mixture. Spoon the stuffing mixture into each of the peppers. If you have left over stuffing, just bake it in a small oven proof dish along with the peppers. Pour about 1/4 cup of water into the pan around the peppers then cook, uncovered, for 15 minutes.
After 15 minutes, cover your peppers loosely with tin foil and return to oven for 35 minutes.
At 35 minutes, remove from oven and remove the tin foil. Top each pepper with shredded monterey jack cheese. Return to oven to melt the cheese. Enjoy!
note: I used about 5 cloves of garlic, we love garlic, and a whole onion. I also calculated these at 6pp.
We had a few hunks of fresh crusty bread with our peppers. The broth that is made in the pan is so tasty to dunk the bread into.
This is one of the many meals I am hoping to fill my recipe box with. It’s fairly quick, prep wise, and completely delicious. It isn’t the most cost efficient meal, peppers are priced so crazy, but we can get a dinner and leftovers for lunch out of these. Tonight was also the first night of our ban on fast/convenience food. Hopefully I will have many more breakfast, lunch, and dinners to share with all of you.
Whats cooking at your house lately?
{ 9 comments… read them below or add one }
These look yummy!
I had trouble initially with cutting up magazines, but I’ve found that if I clip recipes out, they don’t go forgotten and actually get made.
We’ve been on a hummus kick at our house lately.
hopefully these soon! they look great. And as for magazines, one of my favorite things used to be cutting up magazines. fun and a space saver!
You should try these soon! I had no idea you had commented on two posts. Usually it alerts with me with emails when I receive a new one and for some reason it must be broken right now
These look fantastic. Am going to bookmark this post right now.
I find that I get _way_ more pleasure and enjoyment out of the magazines if I cut them up and use them all sorts of ways (inspiration board, inspiration notebook, file folder, recipe stack). It’s painful at first, but it makes the cost of the magazine more worthwhile.
Right now all my clippings are still in a pile. I must get more organized this year.
We have a “meatless” night at our house where we eat meals that don’t require meat, or we use fake meat substitutes. One of our favorite meatless meals is risotto stuffed peppers. Cook a box mix of risotto, parboil the peppers, combine in a glass dish in the oven with Italian cheese sprinkled on top and bake to melt cheese. Yummy! I like how your recipe looks much simpler and just as tasty. It’s also nice to step away from box mixes.
Maybe one of these nights we’ll try the cajun stuffed peppers; if I use fake ground beef it can still be meatless! Thanks for sharing the recipe!
Thanks for visiting and leaving a comment! I love this recipe – super simple when we don’t have time to make something from scratch but want something good, warm, and filling.
Hi, popped over from Salt and Chocolate. Could I ask a few questions (I’ve never made stuffed anything before)? The mince just goes in raw? And could you tell me the weight of the rice? Thanks for any help. I can’t wait to try these, they look AMAZING!!!
Hello and thanks for stopping by! Everything gets mixed up and stuffed into the peppers raw. The precooked packet of rice has about 1.5-1.75 cups of rice in it. Hope that helps.