Stuffed Bell Peppers
Always a favortie in our house, I like to use orange, yellow or red over green.
- 6 Bell Peppers ; any color, medium
- 1 pound ground beef
- 1 Cup long grain rice, cooked
- 2 Tablespoons red onion, minced
- 1 Tablespoon Worcestershire sauce
- 1 clove garlic, minced
- 1 1/2 Cups tomato sauce
- 1/2 Cup water or red wine (I use red wine,drink the rest for dinner)
- Salt and Pepper to taste
- 6 slices of Monterey Jack Cheese--or shredded cheese
- Olive oil for pan
Preparation time 30mins
Cooking time 60mins
Cut off pepper tops and remove seeds and membrane. Mix beef with rice, onion, Worcestershire sauce, garlic and pepper. Add 1/2 Cup tomato sauce. Sppon into peppers. Place in an oven-baking dished greased with olive oil. Add water or wine to remaining tomato sauce, and spoon it over peppers. Bake 45 minutes covered at 350 degrees. Remove cover and bake 15 minutes to brown top. Remove from oven and place slice of cheese on each to melt and serve. Feeds 4-6.
FOR A VARIETY--------------
Vegan- Use 1 1/2 cups Kidney beans instead of meat. Cook rice with rice and dashes of chili powder, oregano, basil and cayenne.
CHILII-- boil down favorite chili thicken. Stuff hot peppers and bake, adding cheese at ends.
CAJUN-- Use 1 pound chopped green (uncooked) shrimp with 1 Tablespoon lemon juice, 1 teaspoon minced garlic and chili powder.
FROM ITALY-- Use bulk Italian sausage, hot or sweet. If you can't find it, use regular bulk sausage and add 1 tablespoon fennel seeds.