Thursday, May 27, 2010


I found this recipe over at The whole family loved this. It was really yummy!!


6 green bell peppers
1 tablespoon butter
1 tablespoon olive oil
1/2 C. chopped Onion
1/2 C. chopped Celery
1 can (14.5 oz.)diced tomatoes
1 can (8oz.)tomato sauce
1 clove garlic, crushed
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
2 teaspoon 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
1 1/2 C. cooked rice
shredded mild cheddar cheese, Optional

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. Saute 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 and 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.


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