When I mentioned I wanted to make Stuffed Peppers for dinner, my Stepmom reached into the cupboard and pulled out her book – she had three or four recipes, but we settled on this one, on a small handwritten card. I called these “Old World” because of the allspice and raisins, a flavor combo familiar to me from passed down recipes on the German side.
I read it over and got to work – it was very interesting to me that the peppers were microwaved for a short time before being baked, but I dutifully complied and went on with the recipe. It wasn’t until the peppers were stuffed and ready to go in the oven that I realized that what I thought was 45 minutes in the oven was 4 – 5 minutes – in the microwave.
Crap, I thought! LOL! This is a MICROWAVE dish? See, I under utilize my microwave. Really. I just melt chocolate in it and heat up leftovers. And only more recently, Poach Eggs in the Microwave, make Egg in a Mug and make Asparagus Standing in the Microwave.
Was I ever in for a surprise! The pepper shells were gorgeous, perfectly cooked and BETTER than any I’ve ever made in the oven! Any concern that the top would suffer evaporated as soon as I pulled them out and saw how gorgeous they were.
By the way, what prompted this recipe was a great sales price on both peppers and ground beef. Normally, the green bells are far less than the colored, so if you’re budget minded, use them. Ground beef regularly goes on sale and hits a rock bottom price once a quarter, so don’t be afraid to buy a larger amount, portion it out in reasonable sizes for your family and freeze.
As far as the rice goes, any rice will do, and it is actually helpful to use a small amount of leftover rice as opposed to cooking it just for the recipe. For the Stuffed Peppers in the photos, I actually used a little leftover Mexican Rice and it blended beautifully with the other flavors in the dish. Or perhaps you’d like to maximize your time if you have no leftover rice and make a larger amount – and then use the extra for something like Fried Rice.
And please don’t be afraid of the raisins! Trust me on this! 🙂
Old World Stuffed Peppers
- 4 green red or yellow peppers, tops removed; green pepper around the stems from the removed portion finely chopped and reserved
- 2 tablespoons water
- 3/4 pound ground beef
- 1/2 cup onion, finely diced
- 1/2 cup carrot, finely diced
- 1 clove garlic, minced
- 1 eight ounce container tomato sauce
- 1/2 cup cooked rice
- 1/4 cup raisins
- 1 teaspoon salt
- 1/8 teaspoon ground allspice
- hot sauce to taste, optional
- salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Place peppers, cut side up in a microwaveable baking dish. Add two tablespoons water and cover tightly with plastic wrap. Vent wrap in one or two places. Cook three to five minutes on high. Drain and set aside. Set dish aside.
Cook meat over medium high heat until no longer pink. Add in the diced green pepper, carrots, onion and garlic. Continue to cook until onion is softened. Drain of excess fat. Stir in the rest of the ingredients except cheese and spoon into peppers.
Place peppers back in cooking dish, sprinkle with cheese. Cover with plastic wrap and cook four to five minutes on high.
From the kitchen of http://www.frugalhausfrau.com
You know I’ll be bringing this to our Throwback Thursday #22 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, and Moi! That’s right – me! Click over to our Throwback Thursday post for rules and more info or just click on the blue leapfrog, below, to view all the posts or enter your own!
As always, to view the link party or add a link, click on the little blue button below!