Stuffed Bell Pepper Recipe

Green pepper are fresh from the garden. red are fresh from walmart

Weather is very cold for the whole week. so i decided to picked my pepper from the garden. my pepper are frost this morning. instead of waiting them to turn red, nah! im gonna make a stuffed pepper for dinner. heres the recipe from google and the link. happy pocket gardening.

How To Make Stuffed Peppers

Makes 8 servings

What You Need

Ingredients8 medium red, yellow, or orange bell peppers (about 4 pounds)
1 teaspoon kosher salt, plus more for seasoning
1 tablespoon olive or vegetable oil 
1 small onion, diced
2 cloves garlic, minced
1 pound lean ground beef 
1 1/2 cups cooked rice 
1 (15-ounce) can diced tomatoes 
8 ounces shredded Monterey Jack cheese

Equipment9x13-inch baking dish
Cutting board
Knife
Large saucepan
Wooden spoon or spatula
Canning funnel (optional)

Instructions

1. Prepare the oven: Arrange a rack in the middle of the oven and heat to 375°F. Pour just enough water (about 1 cup) to cover the bottom of a 9x13-inch baking dish; set aside.
2. Prepare the peppers: Cut off the tops of the peppers. Remove and discard any seeds and membranes from both the cap and interior. Remove the stems from the tops and roughly chop the pepper caps. Sprinkle the inside of the peppers with the 1 teaspoon salt.
3. Par-cook the peppers: Place the peppers in the prepared baking dish and cover tightly with aluminum foil. Bake for 10 minutes. Uncover and let cool while you prepare the filling.
4. Make the filling: Meanwhile, heat the oil in a large saucepan over medium heat until shimmering. Add the onion and chopped pepper tops, season with salt, and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Add the ground beef and cook, breaking the meat up with a spatula as it cooks, until cooked through, about 8 minutes. Remove from the heat and stir in the rice and tomatoes.
5. Fill the peppers: Evenly divide the mixture among the peppers (use a canning funnel if you have one). Divide the cheese over each pepper.
6. Bake: Bake uncovered until the peppers are softened, the filling is hot, and the cheese is melted, about 20 minutes. Cool for 5 minutes before serving.

Recipe Notes

• Make ahead: The peppers can be stuffed and refrigerated up to 1 day ahead. Add 10 minutes baking time.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Recipe from; 

http://www.thekitchn.com/how-to-make-stuffed-peppers-234387