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Stuffed Peppers with Ground Beef and Rice
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- 6 Green Peppers
- 1 tablespoon(s) butter
- 1 tablespoon(s) Olive oil
- 1/2 cup(s) onions chopped
- 1/2 cup(s) celery chopped
- 1 can(s) diced tomatoes (14 oz)
- 1 can(s) tomato sauce (8 oz)
- 1 clove(s) garlic crushed
- 1 teaspoon(s) dried leaf oregano
- 1/2 teaspoon(s) dried leaf Basil
- 2 teaspoon(s) salt, divided
- 1 teaspoon(s) ground black pepper
- 1 egg lightly beaten
- 1 teaspoon(s) worchestershire sauce
- 1 1/2 pound(s) lean Ground beef
- 1 1/2 cup(s) cooked long -grain rice
- 1/2 cup(s) Shreeded Mild Cheddar Cheese optional
- Cut tops off peppers, remove seeds and membraines. Chopp dible part of tops and set aside. Rinse peppers under cold water. Place peppers in 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 greeen pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add to,matoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon pepper. Simmer for about 10 minuteds.
- In a large mixing bowl, combine egg with remaining 1 teaspoon pepper, and Worchestershire 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 bakng dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350 degrees 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.
This recipe is a personal recipe added by Linwaite and has not been tested or endorsed by MyRecipes.
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Stuffed Peppers with Ground Beef and Rice Recipe at a Glance
- COURSE: Main Dishes