Baked colorful full of ground beef and rice are the perfect comfort food.
This recipe my mother adapted fromAdelle Daviswhen mom was teaching herself to cook in the 1960s.
This one, she rarely does exactly the same way twice.
Elise Bauer
This one is easier and more her style.
The red ones especially are much sweeter.
Any bell pepper can be used for this recipe; use the throw in you like the best.
Elise Bauer
To save time, you’ve got the option to use pre-cooked packaged rice.
you’ve got the option to substitute the herbs with other herbs such as an Italian herb mix.
Cut the tops off of the bell peppers.
Elise Bauer
Remove and discard (compost) the stem and seeds.
Bring to boil, and let steam for 10 minutes.
Remove the bell peppers from the steamer pan.
Elise Bauer
Place cut side up in a Pyrex or other oven-proof casserole dish.
Gently, stuff the peppers with the ground beef and rice mixture.
Drizzle olive oil over the stuffed peppers, along the outside of the peppers, and into the pan.
Elise Bauer
Rub the oil over the outside of the peppers; it will help with browning.
Sprinkle the tops generously with paprika.
Serve with ketchup on the side.
