I’ve toyed with many a stuffed green pepper recipe. All have been ho-hum. Until now. Flavorful, packed with lean ground beef, seasonings, and at least one flavorful surprise (organic cream of mushroom soup), this is a repeater at our table and I feel good about serving lean ground beef and vitamin packed green peppers. My almost two year old devoured hers, my husband walked away saying, “momma killed it” and our dog Lilly was mighty unhappy. You see, usually, she and the baby girl are a tag team duo, skilled in the art of making food we don’t like–disappear. I think our dog Lilly thinks of the baby girl as her own personal “lunch box.” Lilly was sad tonight. No under the table hand to paw transactions were occurring here.
I’ve written about our Grass Fed/Pasture Raised Galloway Beef before. When I was making this recipe for tonight’s stuffed green peppers dinner, I snapped a couple pictures so you could see what I was talking about. Most recipes, do call for draining your ground beef after you brown it. The reason for this is it is usually swimming in fat. Check out these pictures.
I never drain my ground beef because there is little to no excess fat in the pan when you use Grass Fed Galloway Beef. The meat is lean, flavorful and very healthy and very high in protein (similar to chicken breast without skin) and nutrients.
- 3 Large Green Peppers- Sliced in half lengthwise
- 1 Lb. Grass Fed Galloway Ground Beef (Or store bought ground beef)
- 1 Small Onion, Chopped
- 2 Cloves Garlic, Minced
- 1 (10 1/2 Ounce) Cream of Mushroom Soup (Organic is optional)
- 1/2 Tsp. Dried Oregano
- 1/2 Tsp. Dried Basil
- 1/2 Tsp. Chili Powder
- 1/2 Tsp. Salt
- 1/4 Tsp. Ground Pepper
- 1 C. Steamed/Cooked White Rice
- 1/2 C. Tomato Sauce
- 1/2 C. Ketchup
- 2 Tsp. Worcestershire
- Canola Spray
- Make sure to cook/steam your rice according to package directions prior to starting the stuffed green peppers.
- Preheat oven to 350 degrees.
- Brown your ground beef in a cast iron skillet. If using Galloway Grass Fed Beef, no need to drain. If using store bought beef, drain fat after browning.
- Using a double boiler or steamer, add your green pepper halfs and steam for 7 minutes.
- Combine all dry spices to include the oregano, chili powder, basil, salt, and pepper in a small bowl and stir together. Set aside.
- Remove beef from the skillet into a bowl. Set aside. To the hot pan, add your chopped onion. Saute the onion for about 2 minutes on med/high. Add the minced garlic to the onion and saute for 30 seconds. Add the beef back to the pan and stir the beef, onions, and garlic together.
- Sprinkle the dry spices over the meat mixture and stir together.
- Add the rice and cream of mushroom soup to the beef mixture and stir together.
- Place the steamed green pepper halfs in a large, greased rectangular pan.
- Fill the green pepper cavity with the beef/rice/soup mixture. Fill all the way to the top.
- Mix the tomato sauce and ketchup and Worcestershire in a small bowl. Spoon the mixture over the beef mixture filled peppers. Bake for 35-40 minutes. Serve hot.