Home Forums Forum Recipes New! Recipes With Pictures! STUFFED PEPPERS

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    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
    2 cans (8 ounces) tomato sauce
    2 cloves garlic, crushed
    1 teaspoon dried leaf oregano
    3/4 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 pound lean ground beef or chuck
    1/2 pound bulk Italian Sausage
    1 1/2 cups cooked long-grain rice
    shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional

    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.

    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

    desired, top stuffed peppers with a little shredded Cheddar cheese just
    before peppers are done; (I used Mozzarella)
    bake until cheese is melted.

    serves 6.

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