Baked Stuffed Bell Peppers and Tomatoes
Every year we plant a backyard garden and two things that we grow really well are green bell peppers and large red tomatoes. At the end of summer every year, I’m overloaded with both! Several years ago I got the idea to use my filling for stuffed green peppers to stuff some of our large red tomatoes, and I’ve been doing it ever since!
While I enjoy eating stuffed peppers, I much prefer to eat a stuffed tomato. My husband on the other hand, prefers the pepper. You can alter this recipe to suit your own taste buds. If you enjoy things more on the spicier side, you can add more of the spices and ground chili powder to kick up the heat.
Baked Stuffed Bell Peppers and Tomatoes Recipe
6 to 8 large green bell peppers and red tomatoes
1 lb. lean ground beef
1/8 cup finely chopped onion
1 small can diced tomatoes with juice
1 medium can tomato sauce
2 cups uncooked white rice
1 tablespoon basil
1/2 to 3/4 teaspoon chili powder
1/4 teaspoon dry mustard
1/2 teaspoon parsley
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup shredded cheese (your favorite)
Wash bell peppers, remove stem & seeds, set aside. Wash tomatoes, remove stem and rinse out the seeds. Cook up the white rice until almost done. It should be el dente. Drain away water and set aside.
In a large frying pan simmer the lean ground beef with the finely chopped onion over medium heat until beef is done. Drain away grease, set aside. In a large mixing bowl combine together all of the above ingredients EXCEPT for the shredded cheese. Spoon filling into the shells of the green bell peppers or into the shells of large red tomatoes.
Preheat oven to 350 degrees. Place peppers and/or tomatoes into a large baking dish and bake in the oven for 25 minutes. Remove. Top each pepper or tomato with shredded cheese. Place baking dish back into the oven for 3 to 5 minutes to melt cheese. Remove and serve immediately.
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