These great tasting stuffed peppers make a delicious meal with a tossed salad, or serve with mashed or baked potatoes. Cook Time: 1 hour, 25 minutes Total Time: 1 hour, 25 minutes Ingredients: 6 green bell peppers 1 tablespoons butter 1 tablespoon olive oil 1/2 cup chopped onion 1/2 cup chopped celery 1 can (14.5 ounces) diced tomatoes 1 can (8 ounces) tomato sauce 1 clove garlic, crushed 1 teaspoon dried leaf oregano 1/2 teaspoon dried leaf basil 2 teaspoons salt, divided 1/2 teaspoon ground black pepper, divided 1 egg, lightly beaten 1 1/2 teaspoons Worcestershire sauce 1 1/2 pounds lean ground beef or chuck 1 1/2 cups cooked long-grain rice shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional Preparation: Directions for stuffed peppers with ground beef and rice Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside. Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes. In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted. Recipe for stuffed peppers serves 6.
Posted on: Tue, 06 Aug 2013 22:57:36 +0000
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