Recipe of Super Quick Homemade Holmstead Cookin': Stuffed Peppers

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, holmstead cookin': stuffed peppers. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look 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 well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Holmstead Cookin': Stuffed Peppers is something which I’ve loved my entire life.

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

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

1. Take bell peppers
2. Take Lean ground beef
3. Make ready diced onion
4. Take uncooked white rice
5. Get salsa
6. Take 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.

Steps 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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