I hate mushy vegetables.
Vegetables in general are fine, but I’m weird about texture. Mushy veggies are right up there on my “rather eat a live bee than this” list.
Mushy anything, really. I like my oatmeal undercooked and my applesauce chunky.
So when I decided to make stuffed peppers for dinner and the recipe said to boil the peppers in water for 5 minutes and then bake them for an hour, I knew I was going to have to change some things.
I ended up changing a lot of things, so I figured I should write it down for next time.
Erin’s Better Stuffed Peppers:
- 2 large green peppers
- 1/2 lbs of ground beef
- 1 Tbsp butter
- 1/2 cup yellow onion, finely chopped
- 1 celery stick, finely chopped
- 1 garlic clove, crushed
- 4 oz tomato sauce
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 egg, beaten
- 1 tsp Worcestershire sauce
- 1 cup long-grain rice, cooked
- 1/2 cup shredded cheddar cheese
Preheat your oven to 350 degrees. Cook the rice according to the package instructions and set aside. Cut the tops off of the bell peppers and clean out the seeds and membranes. Place the peppers in a large pot and cover with salted water. Bring to a boil, reduce heat and simmer for 5 minutes* then drain and set aside.
*Next time I make this recipe I might reduce the simmering time to 3 minutes for even less mushiness.
Add the butter to a frying pan, then add the onion, celery and garlic. Saute for roughly 5 minutes, or until the veggies have softened to your liking. Pour the softened veggies into a large mixing bowl and mix with the tomato sauce, oregano, basil, salt and pepper. Set aside.
Mix the ground beef, egg and Worcestershire sauce in a small bowl and add to the frying pan. You can cook the ground beef in the same pan you previously used for the veggies (no need to dirty another one).
When the meat is completely browned, add it to the celery and onions in the mixing bowl. Dump in the cooked rice and mix everything together.
Place the boiled bell peppers in a baking dish, fill them with the meat, rice and veggie mixture and top with shredded cheddar cheese. Bake approx. 5 minutes, or until the cheese has melted and everything has had a chance to warm up. Serve immediately.
This recipe took about 30 minutes to make including the prep time for chopping the veggies, and the two times I had to shoo my dog out of the kitchen and yell at her to stop licking the floor. It passed the not-mushy test, and both my husband (who also hates mushy veggies) and I approve it.
- Which is grosser, overcooked asparagus or overcooked broccoli?
- What’s on your “rather eat a live bee than this” list?
- Would you actually eat a live bee? You probably shouldn’t. Aren’t they almost endangered? Yeah, better not.