Stuffed Peppers with Ground Beef and Rice
Preparation: 10 min.
Cooking: 75 min.
Total: 85 min.
- 6 green bell peppers
- 3 tsp butter
- 3 tsp olive oil
- 1/2 Cup chopped onions
- 1/2 Cup chopped celery
- 1 can diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 clove garlics , crushed
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 2 tsp salt , divided
- 1/2 tsp black pepper , divided
- 1 eggs , lightly beaten
- 1 1/2 tsp Worcestershire sauce
- 1 1/2 Lb lean ground beef or chuck
- 1 1/2 Cup long-grain rice , cooked
- Optional: mild cheddar cheese, shredded , about 1/2 cup to 3/4 cup
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. SautÃ© 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 normal tsp salt, and 1/4 normal tsp of pepper. Simmer for about 10 minutes.
In a large mixing bowl, combine egg with remaining 1 normal tsp salt and 1/4 normal tsp pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 normal cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 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.