Farm-Style Stuffed Peppers

Farm to Table. Who doesn’t appreciate a good wholesome meal from farm-fresh ingredients? So many folks are touting “farm to table” these days, and for good reason. The simple wholesome ingredients that can be found on farms and homesteads of all sizes are enjoyed simply or fancied-up. These recipes become family favorites and are known as comfort foods to many folks, oftentimes out of pure nostalgia.

One of the foods that reminds me of “home” is Stuffed Peppers. I realize now that Mama made these peppers not because she was trying to be fancy or “all-that” but because we had these items readily available on our 40-acre Tennessee homestead.

Today I share with you a basic recipe for stuffed peppers with ideas and options for frugal adjustments.

Try adding Farm-Style Stuffed Peppers to your menu and watch your family consider these a family favorite, as well.

View the video tutorial HERE.

Printable Recipe for Farm-Style Stuffed Peppers HERE

Farm-Style Stuffed Peppers

Yield: 6 whole or 12 halves

6 large uncooked bell peppers (or several small ones), halved

 

Stuffing:

2 pounds ground meat of choice (turkey, beef, pork, venison)

1 cup cooked rice

½ cup onion, chopped

2 eggs, lightly beaten

1 t. ground black pepper

½ t. healthy sea salt

 

Topping:

3 cups (or more) tomato sauce

2 cups shredded cheese of choice

 

Mix well the stuffing ingredients. Use about ¼ cup, or less, sauce to moisten the meat mixture.

Fill bell peppers with meat mixture and place in greased baking dish. Top with tomato sauce, about 2 T.  per pepper. Cover with foil, bake at 350°for 45 minutes. Remove from oven, cover peppers with cheese and return to oven for about 10 minutes until cheese is melted and bubbling.

 

Notes:

Refer to my substitutions in the Heritage Ways YouTube video entitled, “Farm-Style Meatballs.” This recipe is as varied as the cook who makes it. Use full peppers and set them in muffin pans to prevent falling over. In the video, I use almost one quart of my home-canned tomato-onion-pepper mixture.

 

Frugal Tips:

Use leftover rice or rice-bean combo or bread crumbs or grains like oats. Use less meat and more of the “filler” such as rice, etc. The ingredients for Farm-Style Stuffed Peppers can be found on most homesteads or farmers’ markets. Zucchini squash may be substituted for the peppers.

 

Blessings on your today, Katie

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