Stuffed Green Bell Peppers |
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Prep Time: 11 Minutes Cook Time: 60 Minutes |
Ready In: 71 Minutes Servings: 6 |
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DELICIOUS!!!!!!!!!! Ingredients:
6 green bell peppers |
1 tablespoon butter |
1 tablespoon olive oil |
1/2 cup chopped onion |
1/2 cup chopped celery |
1 (14 1/2 ounce) can diced tomatoes |
1 (8 ounce) can tomato sauce |
1 garlic clove, crushed |
1 teaspoon dried oregano leaves |
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 lbs lean ground beef or 1 1/2 lbs chuck |
1 1/2 cups cooked long-grain rice |
1/2-3/4 cup shredded mild cheddar cheese (optional) |
Directions:
1. Directions for stuffed peppers with ground beef and rice.
2. 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.
3. 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.
4. 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.
5. Recipe for stuffed peppers serves 6.
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