For me, there is nothing that says “fall is really here” better than large, relatively inexpensive green peppers in the produce section of our local IGA. And every fall I buy the biggest and most gorgeous peppers I can find to fix one of my favorite dishes – stuffed green peppers. I absolutely love stuffed peppers. And of course, most years I decide that yet another stuffed pepper recipe on this site wouldn’t be a problem because everyone likes choices – so here goes with another option for this perennial favorite.

Since I’m still on my “let’s get healthier” kick (please may it last forever God), I decided to come up with a recipe that contained no starch. (Of course it still contains fat, because really, could you even conceive of a stuffed green pepper without cheese? I didn’t think so!) Anyway, this recipe does contain cheese, and plenty of it. But remember – cheese is a great source of calcium, fat, and protein. It also contains high amounts of vitamins A and B-12, along with zinc, phosphorus, and riboflavin. So to my thinking, all things considered, if I am going to push the boundaries of healthy eating, cheese is still better for me than say – a chocolate chip cookie even if it’s made with whole wheat flour. But if you are still concerned about the amount of cheese in this recipe, you can always reduce the quanity. Just don’t tell me about it or I will feel guilty. In other words, don’t spoil my self-delusion that cheese is really good for us. Thank you.

But back to this recipe. For starters, let me just say that McCormick’s Grill Mates Montreal Steak Seasoning is a really great item you should consider adding to your spice collection. I use it a lot. Just a tablespoon added to a pound of ground beef makes for truly delicious hamburger patties. And I often sprinkle it on steaks before I throw them on the grill. It’s also fabulous in meatloaf. Or added to the braising liquid for pot roast. And the best part. If you buy it at Costco in the 1 lb., 13-oz. container, it is very inexpensive. If you don’t want to start with as large an amount, Bartell’s (drug store) usually carries the small bottles in various flavors at a very good price. (FYI: I buy the small jars in several flavors for my trailer collection of spices and herbs.)

Anyway, give this recipe for peppers a try. Or check out my other stuffed green pepper recipes on this site. All are really tasty. And if you have never eaten a stuffed green pepper because you think that every bite would include green pepper – you’re right. But also know that cooked peppers are milder in flavor than when they are raw, and are a perfect partner with savory sauces and nicely seasoned meat.

Now you will have to excuse me. There’s half of a stuffed pepper in the refrigerator. And I’m hungry. And Mr. C. is at a rehearsal. So it’s mine. All mine. Life is good!

3 large or 4 small green peppers

1 T. extra virgin olive oil

1 lb. lean ground beef

½ c. chopped onion

1 lg. stalk celery, finely diced

3 garlic cloves, finely minced

8-oz. tomato sauce

pinch crushed red pepper flakes

1 T. Montreal Steak Seasoning

1 T. dried parsley

freshly ground black pepper

1 T. Worcestershire sauce

1½-2 c. shredded cheese (whatever combination of cheese you happen to have on hand)

Slice the tops off the peppers and remove the seeds and membranes. Set peppers aside. Discard the stem, and chop the pepper tops into small pieces.   

Heat the olive oil in a large frying pan and sauté the ground beef until it’s starting to brown. Add the chopped pepper tops, along with the onion and celery; cook until onion is translucent. Add the garlic and cook for 1 minute. Add the tomato sauce, crushed red pepper flakes, Montreal Steak Seasoning, parsley, black pepper, and Worcestershire sauce. Simmer for a few minutes to blend flavors. Remove from heat.

While the meat sauce is simmering, bring a pan of water to a boil. Add the green peppers and cook for 5 minutes. Remove from water and drain. Place in a lightly greased baking dish.

Fill each pepper half way, add half the cheese; add remaining meat mixture until it reaches the top of the pepper. (If you have extra filling, tuck it in among the peppers. Makes for great nibbles for the cook!)

Bake in a pre-heated 375 degree oven for about 40-50 minutes or until the peppers are soft and the filling is brown. (If the top is browning too quickly, gently lay a piece of aluminum foil over the whole mess.)

Remove from oven, top with remaining cheese and return to oven until cheese is melted. Great served with a side of brown rice and/or a salad.