Recipe: Appetizing Holmstead Cookin': Stuffed Peppers

Holmstead Cookin': Stuffed Peppers. Now, mix the reserved tomato juice, ketchup, Worcestershire, and soy into a sauce and generously spoon over the peppers. All it takes to blanch peppers is a pot of salted boiling water and a bowl of ice water nearby. When blanching peppers to stuff, cut off the top and remove the seeds only.

Multi-color, nutritious bell peppers are loaded with seasoned ground beef, hearty rice and mildly sweet tomatoes, then they're and finished with mozzarella cheese and baked until perfectly tender. It's a delicious dinner in one that you'll want to on regular rotation! Cut the core from the inside of the peppers and strip away any seeds. You can cook Holmstead Cookin': Stuffed Peppers using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Holmstead Cookin': Stuffed Peppers

1. You need 8 of bell peppers.
2. You need 1-1.5 kg of Lean ground beef.
3. You need 0.5 cup of diced onion.
4. It's 2 cups of uncooked white rice.
5. Prepare 2 cups of salsa.
6. You need 0.5 cup of cream cheese.
7. Prepare 3 tbsp of minced garlic.
8. Prepare 2 cups of shredded cheddar cheese.

Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. My husband likes stuffed peppers, but my original recipe made too many servings. I cut it down to accommodate just the two of us.

Holmstead Cookin': Stuffed Peppers instructions

1. Preheat oven to 350 degrees. Cut the tops off of your Bell Peppers. We recommend Orange / Yellow for the perfect level of sweetness. Clean any seeds out of them, and place them (cut side down) on a foiled baking sheet. Add 1.5 cups of water to the baking sheet. Then cover with tin foil, and place in the oven for 25 minutes..
2. Cook your rice as directed, and place in a bowl..
3. Brown the ground beef (adding salt and pepper to taste), and once browned stir in the cream cheese, and mix well. Then move the mixture to a bowl..
4. Dice the onion into small fine pieces, and fry the onion and garlic in oil until browned..
5. Mix the rice, beef, and onion/garlic mixture together, adding salsa as you mix..
6. Remove the peppers from the oven, place the tin foil cover aside, and drain away the water. Flip the peppers over, and fill with the beef mixture. Add cheese on top..
7. Re-cover, and place back in the oven for 20 minutes. Then remove the cover and place back in the oven for 10 minutes..
8. Remove from the oven, and enjoy..

It helps to use a small casserole dish so the peppers won't tip over while they bake. For color, I serve steamed carrots to round out the meal perfectly. —Elaine Carpenter, Horseshoe Bay. When I saw that peppers were on sale I decided that I would make some stuffed peppers for dinner. I have not made these in a good long time so t. These vegetarian stuffed peppers are inspired by my favorite Mexican dishes!