Kinda' Different Stuffed Sweet Bell Peppers

There's a fox in the hen house as you can see. I had more beefy filling than four yellow peppers could handle so I threw in a red one to round out the casserole. A good thing too because I think we might be onto something. Striking aren't they?

The kitchen police might be mortified and shaking their heads over this one, but who says you have use only green bell peppers when you're craving the stuffed beauties? We happen to like the milder flavored less "burpy" yellow, orange or red ones than the usual old fashioned green. Combined with the fact there's oatmeal in the stuffing instead of rice never mind a creamy tomato sour cream sauce, and I'd have to say these beauties are definitely something different, wouldn't you? Deliciously different too!

Fair warning, they take a little more time to prep than the usual because the peppers are steamed briefly first and the filling partially cooked before it hits the sweet orbs but after all of that they take less than a half hour in the oven to cook. It is just time enough to set the table, make a salad and crack a bottle of wine. 

Next time you're craving stuffed peppers, give this version a try. It's one of Big Guy's favorites and adapted from one that his Mom made when he was a youngster so you know it's gotta be good, right? 

Super Stuffed Peppers adapted from a Big Guy Family Recipe

4 to 5 large peppers – yellow, orange, green or red or combination

1 lb. lean ground beef

1 egg

1 cup quick cooking oatmeal

1 medium onion, chopped

2 garlic cloves

1/2 tsp. dried red pepper flakes (optional)

1 tsp. dried Italian seasoning

1 tsp. salt

1 tsp. fresh ground pepper

Sauce: 

1 14 oz. can tomato sauce (divided into 2)

1 cup sour cream

1 tsp. dried Italian seasoning

Cut tops off peppers & remove seeds, being careful to leave the peppers in one piece. Set tops aside for later. Place peppers into one inch of salted water and simmer, covered for 10 minutes. Remove from water & cool.

Mix together ground beef, egg, raw oatmeal, onion and garlic, red pepepr flakes, Italian seasoning, salt, pepper and 3/4 cup of tomato sauce until well blended. Brown in a skillet until meat changes color and mixture is almost cooked through.   Stuff cooled peppers with meat mixture. Place top back on pepper. Place in baking dish with small amount of water in bottom and bake uncovered at 375 for 25 minutes.

Mix remaining tomato sauce with sour cream and dried Italian seasoning. Heat carefully – do not boil. Serve with peppers. 

Other stuffed pepper recipes for you to enjoy from JBug's Kitchen:

    

Chicken Stuffed Anaheims    Stuffed Green Chiles       Mediterranean Style

   
  
  with Tequila Shrimp     Turkey Stuffed Anaheims       Italian Stuffed Anaheims

 

Comments

[Lorraine]

I am with you on the use of yellow and red peppers instead of the usual green. I have never used oats in my stuffed peppers. Sounds great. The tomato sauce sounds tasty. Stuffed peppers need some sauce.

[June]

Lorraine - Oats weren't something I'd thought of either but they sure work in this recipe.

[Lea Callais]

I am so with you on the bells of another color than green - so much better - flavor and otherwise!

[June]

Lea - I forgot to mention in the post - these freeze really well too, although for some reason we rarely have any make it that far.