As a child I was a very picky eater. No cheese on my burgers (I cannot believe I ever shunned cheese), no lettuce on my tacos, meatloaf had a gross texture, and I almost always had an aversion to anything green – unless it was a kiwi fruit. I used to say that the only vegetables I liked were carrots, corn and potatoes. Needless to say, but this dish here was one of my least favorites. But like this dish and many others I didn’t want to ingest, I was told that I had to take three more big bites (after painfully trying to eat most of it) and then I was allowed to be done.
Thankfully I overcame my fear of vegetables (and most importantly cheese on my burgers). I think it had a lot to do with on-campus eating selections while in undergrad. The Ohio State University had an large range of places and things to eat, but after awhile I got bored due to my selectiveness and started trying new things. So here I am today eating many things I would have immediately stuck my tongue out at during my early years on this planet. Those who did not know me before college probably wouldn’t believe I used to be a picky eater. Although I still dislike meatloaf as I cannot get over the consistency. Bleh.
Since I like green peppers today, I asked my dad for his recipe for stuffed green peppers wanting to give them another chance. Apparently he didn’t have a recipe specifically for them, but apparently uses his recipe for stuffed cabbage. I changed a couple of things, such as eliminating the sauerkraut, and the end result? I now like stuffed green peppers!
1/2 cup brown rice, cooked
4 green bell peppers, that can stand up on their own
1 small onion, diced
1/2 tsp garlic, minced
1 Tbsp butter
1/2 lb each ground beef and Italian turkey sausage
2 tomatoes, diced
1 tsp salt
1/4 tsp black pepper
1/4 tsp onion powder
1 tsp chili powder
1-1/2 cup shredded sharp cheddar cheese, divided
10.75 oz Healthy Request condensed tomato soup
16 oz BBQ sauce
2 Tbsp sugar
1/8 cup water
- Preheat oven to 350 degrees. Spray a baking dish with non-stick cooking spray. Cut off the pepper stems, remove seeds, and hollow out (save pepper scraps for next step). Sprinkle the insides with a little salt and pepper. Place in a baking dish.
- Dice pepper scraps. Melt butter in a medium skillet, then saute pepper, onion and garlic until tender. Remove mixture, then cook ground beef and Italian turkey sausage until lightly browned.
- Put the pepper mixture back into the pan with the meat, add the diced tomato and dried spices, and saute 2-3 minutes. Then stir in cooked rice and 1 cup cheese, until just melted. Stuff the filling mixture into the peppers.
- Mix together in a medium bowl the tomato soup, BBQ sauce, sugar and water. Pour over peppers and into the baking dish.
- Cover the peppers with foil and bake for 30 minutes. Remove from oven, put remaining 1/2 cup cheese on top of each pepper. Put peppers back into the oven, uncovered, and bake 5 minutes more, or until cheese is melted.
- Spoon sauce from pan onto plate and serve stuffed peppers on top.
Source: Adapted from My Dad’s Koluky (stuffed cabbage)