Beef Stuffed Rainbow Peppers
By Lindsey Hinken from August 2014 Issue
Winner of the Ready, Set, Sizzle!Sponsored by Kentucky Beef Council
Beef Recipe Contest
Lindsey Hinken got the judges' attention with her Beef Stuffed Rainbow Peppers, garnering her the top prize: a $2,000 Scholarship. Lindsey is a junior at Western Kentucky University working toward a degree in Nutrition.
4 large bell peppers (green, yellow, red, and/or orange)
1 Tbsp olive oil
1/2 C minced onion
16 oz lean ground sirloin
1/8 tsp celery salt
1 tsp fresh ground pepper
1 C instant brown rice
1 envelope beefy onion soup mix
3/4 tsp dried mustard
1 (15 oz) can tomato sauce
½ C shredded cheddar cheese (optional)
Preheat oven: 350
Cut off tops of bell peppers. Discard tops, seeds, and membranes. Bring a large pot of water to a boil and submerge peppers for 3-5 minutes. Remove peppers, place them upside down to drain excess water, and allow to cool.
Meanwhile, heat olive oil and onion in a large skillet. Add ground sirloin, celery salt, and pepper and cook until meat is browned, stirring to break it up.
Cook rice according to package directions.
Combine beef, cooked rice, soup mix, mustard, and about 1/2 cup of tomato sauce in large bowl. Mix well, but gently. Coat large casserole dish with cooking spray. Stuff peppers with beef mixture and place them upright in baking dish. Spoon remaining tomato sauce over the tops of peppers. (If tomato sauce appears to be burning in the pan, add a little water.)
Bake for 30 minutes. If desired, top peppers with shredded cheese for the last 5 minutes. These peppers freeze well.