Stuffed Peppers
6 bell peppers
1 lb ground beef
1/3 cup chopped onion
2 cups tomatoes from your garden, cored, seeded and
chopped or 1 can diced tomatoes
1 tsp Worcestershire sauce
1 tsp oregano
1 tsp parsley
1/2 tsp basil
1 garlic clove, minced
2 cups uncooked rice
1/2 cup water
1 cup shredded Cheddar cheese
1 8 oz can tomato sauce
salt and pepper to taste
Bring a large pot of salted water to a boil. Cut the tops off the peppers, removing the seeds. Cook the peppers in boiling water for 5 minutes, drain and
sprinkle salt inside each pepper. Set aside.
In a large skillet, saute beef and onions for 5 minutes, until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water, Worcestershire sauce, oregano, parsley, basil and garlic. Cover and simmer for 15 minutes, or until rice is done. Remove from heat, stir in the cheese.
Meanwhile, preheat the oven to 350 degrees. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. Pour tomato sauce over the peppers, and bake, covered with aluminum foil, for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
1 lb ground beef
1/3 cup chopped onion
2 cups tomatoes from your garden, cored, seeded and
chopped or 1 can diced tomatoes
1 tsp Worcestershire sauce
1 tsp oregano
1 tsp parsley
1/2 tsp basil
1 garlic clove, minced
2 cups uncooked rice
1/2 cup water
1 cup shredded Cheddar cheese
1 8 oz can tomato sauce
salt and pepper to taste
Bring a large pot of salted water to a boil. Cut the tops off the peppers, removing the seeds. Cook the peppers in boiling water for 5 minutes, drain and
sprinkle salt inside each pepper. Set aside.
In a large skillet, saute beef and onions for 5 minutes, until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water, Worcestershire sauce, oregano, parsley, basil and garlic. Cover and simmer for 15 minutes, or until rice is done. Remove from heat, stir in the cheese.
Meanwhile, preheat the oven to 350 degrees. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. Pour tomato sauce over the peppers, and bake, covered with aluminum foil, for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Back to Recipes