Broke Momma Cooks ▲ Savagely Stuffed Peppers

It's pretty standard to have peppers in my house. Any kind really- hot ones for sauces and salsas and jalapenos for tacos. Sweet peppers for sauteing and sandwiches for the kids. Green peppers for pasta and salads of sorts. But this week I saw a deal i couldn't resist. Ground beef for under $3 a pound and extra large green peppers, 50 cents a piece. Now, I don't know what region you come from- but to me, that is a great excuse for some savagely stuffed Peppers!

❝Peppers so big you will stuff your face full!❞

                       -Honey, I'm Home!

..But just beware! If you eat more than half, you are bound to be pained very shortly!




Stuffed Peppers 


2 Tablespoons Butter
2 Cups Dry Jasmine Rice
1 Teaspoon Salt
½ Teaspoon Garlic Powder
½ Teaspoon Ground Cumin
¼ Teaspoon Chili Powder
2 ½ Cups Water

4 Large Green Peppers
2 Pounds Lean Ground Beef
1 Large Vine Tomato, Diced
1 Cup Tomato Sauce, Plus More For Garnish
1 Teaspoon Salt
1 Teaspoon Pepper
1 Tablespoon Sriracha Chili Sauce

In a medium-sized pot heat butter over high heat.  When melted add dry Jasmine rice and stir with a spatula. Season dry rice with salt, garlic powder, ground cumin and chili powder. Sautee rice until seasoned and golden brown. Add water, stir and cover until boiling. Let boil one minute, reduce to low and let sit, un-touched, for 30 minutes until soft. When done remove from heat and set aside until ready for use. 

Wash and de-stem all green peppers. Gently slice off top of pepper, leaving only a small hole from the stem. De-seed and set aside.

In a medium-sized mixing bowl, add ground beef. Add diced tomato, tomato sauce, salt pepper and Sririacha. Mix together by hand. Add 2 cups cooked rice. Mix together by spoon until all ingredients are well mixed. Fill each pepper, completely, with rice mixture and place top back over meat. After each pepper is filled, place into a baking dish, upright, and place in the oven. Bake for 60 minutes, or until pepper is softened and meat is completely cooked through the center. Remove from heat and let sit for 5 minutes. Drizzle warm tomato sauce over pepper and serve with any additional rice.

(About 8 Servings)

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Blog, Photos & all Recipes Copyright ©Amorie Keys, 2014 . (©Honey, I'm Home, & ©Leftover Legacies, ©Humbly Homemade, ©Broke Momma Cooks). All Photos and recipes are subject to copyright. Follow Honey, I'm Home on Facebook, Pinterest, Instagram & Twitter.