Stuffed Baked Bell Peppers

By Dottiejk

Ingredients

• 4 large green peppers
• 2 tablespoon olive oil
• 1/2 cup onion; chopped
• 1/2 cup celery; chopped
• 14.5 ounces diced tomatoes
• 3 tablespoon Tomato paste
• 1/3 cup Water
• 1 clove garlic; crushed
• 1/2 teaspoon dried leaf basil
• 1-1/2 teaspoon Salt; divided
• 1/2 teaspoon ground black pepper; divided
• 1 egg; lightly beaten
• 1 teaspoon Worcestershire sauce
• 1 pound ground beef
• 1 cup long-grain white rice; cooked

Preparation

Step 1

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 in a large skillet over medium heat until hot. Saute chopped
green pepper (from tops), chopped onion, and chopped celery for about 5
minutes or until vegetables are tender. Add tomatoes, tomato paste, water,
crushed garlic, basil, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer for
about 10 minutes.

In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4
teaspoon pepper and Worcestershire 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 baking dish. Pour
remaining tomato mixture over the stuffed pappers. Backe at 350°F for 60
minutes.