Baked Stuffed Peppers {Amish Family Recipe}

Stuffed Peppers {Amish Family Recipes} | LydiaGlick.com

Wholesome, flavorful and satisfying describe this Baked Stuffed Peppers recipe, based on the Mennonite Community Cookbook.

I’ve modified the recipe, adding some flavors our family enjoys. This dish is simple to put together, and even those who don’t care for peppers will enjoy the stuffing from inside!

Stuffed Peppers {Amish Family Recipes} | LydiaGlick.com

The first step of this recipe is to cook your rice (I use brown Basmati, as it creates a nice texture and flavor in the stuffed peppers). All the other prep work can be done while the rice is cooking. Now it’s time to chop & prepare your vegetables.

Stuffed Peppers {Amish Family Recipes} | LydiaGlick.com

Remove the tops from your peppers, and take out seeds and membrane from the inside.

Stuffed Peppers {Amish Family Recipes} | LydiaGlick.com

Saute onions and garlic in a bit of olive oil, and brown the seasoned ground beef. Add diced tomatoes. Parboil the prepared peppers for 5 minutes, by placing them in boiling water, and removing promptly when the timer rings.

Stuffed Peppers {Amish Family Recipes} | LydiaGlick.com

Drain the peppers, and now they’re ready to stuff!

Stuffed Peppers {Amish Family Recipes} | LydiaGlick.com

Combine vegetables, ground beef, rice and parmesan cheese in pan. (*I kept some of the mixture to the side before adding parmesan cheese, so that I have a gluten and dairy-free serving for a family member.)

Stuffed Peppers {Amish Family Recipes} | LydiaGlick.com

Place peppers in a greased baking dish. Spoon your prepared mixture into the peppers. (The red pepper is our dairy-free and gluten-free pepper. 🙂 )

Stuffed Peppers {Amish Family Recipes} | LydiaGlick.com

Next top the peppers with Panko bread crumbs that have been toasted in butter, and combined with Parmesan cheese.

Place in the oven and bake for only 25 minutes. Top with sour cream, and ENJOY!

Stuffed Peppers {Amish Family Recipes} | LydiaGlick.com

Baked Stuffed Peppers {Amish Family Recipe}

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 8 servings

1 pepper

Baked Stuffed Peppers {Amish Family Recipe}

*This recipe is based on one from the Mennonite Community Cookbook

Ingredients

  • 8, medium sized bell peppers
  • 1 pound lean ground beef
  • 3 cups prepared rice (1 cup rice, cooked in 2 cups water, using standard rice cooking instructions)
  • 1 Tablespoon olive oil
  • 1 medium onion, diced
  • 2 roma tomatoes, diced
  • 2 cloves minced garlic
  • 1/2-3/4 teaspoon sea salt
  • 1/4 teaspoon black pepper and a dash of red pepper
  • 1 teaspoon (or more) basil
  • 1 teaspoon (or more) oregano
  • 2 Tablespoons browned butter
  • 3/4 cup Panko bread crumbs
  • 1 cup Parmesan cheese ( 1/2 for meat and rice filling, and 1/2 cup for breadcrumb topping
  • Sour Cream for garnish

Instructions

  1. Preheat oven to 350, and grease a 9x13 baking dish.
  2. Cook and salt rice according to directions. While rice is cooking, prepare vegetables and stuffing:
  3. Fill large pot with water, place on stove and bring to boil.
  4. Cut tops off peppers, remove seeds and veins.
  5. Place peppers in boiling water for 5 minutes and then remove immediately. Drain off excess water.
  6. Mince onions and garlic, lightly saute in skillet, add ground beef and seasonings, (salt, black and red pepper, basil and oregano), and cook until beef is browned. Add cooked rice and parmesan cheese.
  7. Stuff peppers evenly.
  8. Melt butter in skillet, brown slightly and add bread crumbs. Toast lightly. Turn off heat and add parmesan cheese. Place this mixture on top of stuffed peppers, arranged in baking dish.
  9. Bake at 350 for 20 minutes, then turn to 400 and back for 5 additional minutes.
  10. Garnish with sour cream if desired.

Notes

For dairy-free, gluten-free version: Omit parmesan cheese in the filling, and refrain from topping with breadcrumb/cheese mixture. Be sure to prepare the rice with olive oil instead of butter.

Homemade Blueberry Vanilla Cashew “Kind” Bars

 

Homemade Blueberry Vanilla Cashew "Kind" BarsOne of my favorite varieties of “Kind Bars” is their “Blueberry Vanilla & Cashew Bar”. Starbucks is our only local source for this yumminess, and we all know it’s not easy on the budget to visit that great spot on a daily basis. So I modified a recipe from Camilla’s awesome website “Power Hungry”, and my whole family is delighted with the result.

Homemade Blueberry Vanilla Cashew “Kind” Bars (makes approximately 16 bars)

  • 2 cups Cashews
  • 1/2 cup Almonds
  • 1/2 cup Dried Blueberries (*or any dried berries of your choice)
  • 3/4 cup Crisp (Brown) Rice Cereal
  • 2 (hearty) pinches Sea Salt
  • 1/2 cup Brown Rice Syrup (be sure your brown rice syrup is from a good source)
  • 1/2 teaspoon Vanilla Extract
  • Coconut Oil (for pan)

Preheat oven to 325 degrees F. Line a 9×13 pan (I use stoneware) with wax paper. Rub wax paper with small amount of coconut oil.

Put pre-measured cashews and almonds in ziplock bag and break/crush into smaller pieces using a rolling pin. Combine crushed nuts, dried berries, crisp rice cereal and sea salt in bowl. Measure brown rice syrup mix in the vanilla extract, then add this mixture to the nut combo. Stir well.

Place combined ingredients into lined pan, and press flat. (I put a piece of coconut “greased” wax paper on top, then press down using a container.) Bake for 18-20 minutes. Bars will still be soft and pliable. Cool for 15 minutes.

Remove from pan by lifting edges of the wax paper. Cut into desired size, wrap with wax paper and store in airtight container.

Enjoy!

~ Justina Dee

Many thanks again, to “Power Hungry” for the excellent recipe base. 

(Please scroll down for additional photos.)

Combine ingredients

Combine ingredients

Press into pan

Press into pan

Bake, cool, remove from pan and cut into desired size.

Bake, cool, remove from pan and cut into desired size.

We wrapped our bars in wax paper, and tied with a string. Such fun!

We wrapped our bars in wax paper, and tied with a string. Such fun!