Abel recipes

Stuffed Bellpeppers




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12 large green peppers

2 lb ground beef

1 cup chopped onion

2 16-ounce can tomatoes, cut up

1 cup long grain rice

1 cup water

2 teaspoon salt

2 teaspoon Worcestershire sauce

2 cup shredded American cheese

Panko breadcrumbs



Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/2 cup; set aside.

Cook the whole green peppers, uncovered, in boiling water for 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt.

In a skillet cook ground beef, onion, and the 1/2 cup chopped green pepper until meat is browned and vegetables are tender. Drain off excess fat.

Set oven to 350 degrees.

Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and dash pepper. Bring to boiling; reduce heat. Cover and simmer 15 to 18 minutes or till rice is tender. Stir in cheese.

Stuff peppers with meat mixture.

Melt butter and mix in panko breadcrumbs. Top stuffed peppers with breadcrumb mixture.

Place in a 10x6x2-inch baking dish. Bake, covered, in a 350° oven for 30 to 35 minutes.




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