Recipe of Award-winning Holmstead Cookin': Stuffed Peppers

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, holmstead cookin': stuffed peppers. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Now, mix the reserved tomato juice, ketchup, Worcestershire, and soy into a sauce and generously spoon over the peppers. All it takes to blanch peppers is a pot of salted boiling water and a bowl of ice water nearby. When blanching peppers to stuff, cut off the top and remove the seeds only. Spoon an equal amount of the mixture into each hollowed pepper.

Holmstead Cookin': Stuffed Peppers is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Holmstead Cookin': Stuffed Peppers is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook holmstead cookin': stuffed peppers using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Holmstead Cookin': Stuffed Peppers:

1. Make ready bell peppers
2. Prepare Lean ground beef
3. Take diced onion
4. Get uncooked white rice
5. Take salsa
6. Get cream cheese
7. Get minced garlic
8. Prepare shredded cheddar cheese

If necessary, cut thin slice from bottom of each pepper so they stand up straight. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Uncover and bake until the peppers are soft. My husband likes stuffed peppers, but my original recipe made too many servings.

Instructions to make Holmstead Cookin': Stuffed Peppers:

1. Preheat oven to 350 degrees. Cut the tops off of your Bell Peppers. We recommend Orange / Yellow for the perfect level of sweetness. Clean any seeds out of them, and place them (cut side down) on a foiled baking sheet. Add 1.5 cups of water to the baking sheet. Then cover with tin foil, and place in the oven for 25 minutes.
2. Cook your rice as directed, and place in a bowl.
3. Brown the ground beef (adding salt and pepper to taste), and once browned stir in the cream cheese, and mix well. Then move the mixture to a bowl.
4. Dice the onion into small fine pieces, and fry the onion and garlic in oil until browned.
5. Mix the rice, beef, and onion/garlic mixture together, adding salsa as you mix.
6. Remove the peppers from the oven, place the tin foil cover aside, and drain away the water. Flip the peppers over, and fill with the beef mixture. Add cheese on top.
7. Re-cover, and place back in the oven for 20 minutes. Then remove the cover and place back in the oven for 10 minutes.
8. Remove from the oven, and enjoy.

Uncover and bake until the peppers are soft. My husband likes stuffed peppers, but my original recipe made too many servings. I cut it down to accommodate just the two of us. It helps to use a small casserole dish so the peppers won't tip over while they bake. For color, I serve steamed carrots to round out the meal perfectly. —Elaine Carpenter, Horseshoe Bay.

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