The BEST Old-Fashioned Stuffed Peppers — Hearty, Cheesy & Delicious

🔗 Save $6,000 A Year with My Complete Amish Home-Saving Method I teach: https://eliasyoder.com Let me show you today a humble, hearty, and wonderfully thrifty old supper, stuffed bell peppers, sweet bell peppers hollowed out and filled full with a savory mixture of ground beef and rice and onion and tomato, topped with cheese and baked until the peppers are tender and the cheese is browned and bubbling, so you have a whole meal served up right in a pepper, the meat and the rice and the vegetable all in one handsome package. It is honest, filling, thrifty home cooking, the kind of dish that stretches a little meat to feed a family well, and makes a humble pepper into a hearty supper. Now, I love this dish above all for its thrift, the stretching of a little meat to feed many. A modest bit of ground beef, stretched with rice, packed into peppers, becomes six hearty stuffed peppers that fill everyone up. And it is a fine use for your garden peppers come the season, and for leftover rice besides. INGREDIENTS (serves 6) 6 bell peppers (flat-bottomed so they stand) 1 lb ground beef 1 onion, chopped 2 cloves garlic, minced 1 cup cooked rice (leftover is perfect) 1 can (15 oz) diced tomatoes, drained (or home-canned) 1 tablespoon Worcestershire sauce 1 cup grated cheddar cheese (plus more for topping) Salt and pepper Optional: 1 cup corn Here is what you will learn: ✔ The old thrift: stretching a little meat with rice to feed a family ✔ Why you choose flat-bottomed peppers that stand up ✔ How to hollow the peppers into little vessels ✔ Why you brown the beef first (deeper flavor, not greasy) ✔ How the rice stretches the meat and fills the peppers ✔ How to stuff them full and cap them with cheese ✔ How to bake them tender with a browned, bubbling cheese cap ✔ Why it is a grand way to use a garden pepper glut ✔ How to make them ahead or freeze them ✔ How to fix firm peppers, a dry filling, or peppers that tip over You do not need a box or a freezer. You need a bit of b