Gardens are bursting at their seams with vegetables across the rainbow spectrum. Stuffed bell peppers is a great way to use tomatoes, onions and peppers straight from the garden and to take advantage of that fresh flavor.
Stuffed Bell Pepper
Making stuffed bell peppers is incredibly easy. If you have leftover Spanish Rice in your fridge it’s as easy as cutting the top off the pepper, stuffing it with rice. Then topping it off with a tomato slice and some cheese and letting it cook in the over for 20 to 30 minutes.
Making Spanish rice will add about 20 more minutes to the process, but it’s mostly down time while the rice cooks.
Note: Stuffed Bell Peppers can easily be made vegetarian by leaving the meat and lard out of the recipe.
When cooking the peppers you’ll want to cook them until they start to shrivel a bit at the edges. A slightly undercooked bell pepper will hold it’s shape better than an overcooked one. The texture of the pepper itself will be more crisp, so if you prefer your peppers very well done then cook until the consistency works for you.
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