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.
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