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Prep Time: 20 min Cook Time: 60 min Yield: 6 servings
This classic entree is a favorite in many homes, including mine.
Ingredients
6 large bell peppers 1 1/2 pounds ground beef 1 1/2 cups cooked rice chopped peppers (reserved portions of the lids removed from the main peppers) 1/2 cup chopped onion 1/2 cup chopped celery 1 clove garlic, minced 1 small can tomato sauce 1 regular can diced tomatoes 1 egg 1 tbsp olive oil 1 tsp oregano 1/2 tsp basil 1 tsp salt 1/2 tsp pepper 1 1/2 tsp Worcestershire sauce 1/2 cup shredded cheese
Instructions
Cut tops of each bell pepper. (save edible portions). Wash them in cold water, and cook in boiling water for 5 minutes. Drain and set aside.
In a skillet, cook chopped up portions of the pepper tops, onions, and celery in oil until tender.
Add in garlic, spices, tomatoes, and tomato sauce. Simmer for a few minutes, and then take off burner to cool.
In a large bowl mix the ground beef, cooked rice, Worcestershire sauce and egg together. Add in one cup of the cooled tomato mixture. Mix well and stuff peppers.
Arrange stuffed peppers in a baking dish. Cover with remaining sauce.
Bake st 350F for 55 minutes. Sprinkle with cheese and bake 5 minutes longer.