Friday, October 5, 2012
Stuffed Green Peppers
Stuffed Green Peppers...A meal all in one dish...Can it get any easier???
4 Green Bell Peppers (can substitute Sweet Red, Yellow or Orange Peppers if preferred)
2 Pounds of Ground Beef (can substitute ground turkey)
1 Medium Onion chopped
1 14 oz can of diced tomatoes
2/3 Cup long grain rice
2 tablespoons Worcestershire sauce
1 teaspoon dried basil or dried oregano crushed
1 cup shredded American or Cheddar cheese
Cut the tops off the Peppers (cut stems off tops discard, use the remaining for another recipe I chop them and add to salads) remove seeds and membranes. Place Peppers into boiling water for 3 minutes. Sprinkle insides with salt and place inverted on a paper towel to drain.
In a skillet cook the meat and onions till meat is browned. Drain fat. Stir in undrained tomatoes, uncooked long grain rice, worcestershire sauce, and basil, 1 cup of water and a dash of salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes or until rice is tender. Stir in cheese. Remove from heat. Place Peppers into a baking dish and fill with meat mixture. If there is any remaining meat mixture just put in dish around peppers. (Many recipes add more cheese for the top prior to baking but we prefer not to add) Bake at 375 degrees for 15 minutes.