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Stuffed Peppers with Ground Beef and Rice

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 4 bell peppers, red, yellow, or green
  • 2 teaspoons salt
  • Filling and Sauce***
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 can (14.5 ounces) diced tomatoes
  • 3 tablespoons tomato paste
  • 1/3 cup water
  • 1 clove garlic, crushed
  • 1/2 teaspoon dried leaf basil
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 egg, lightly beaten
  • 1 teaspoon Worcestershire sauce
  • 1 pound lean ground beef
  • 1 cup cooked long-grain rice
  • shredded mild Cheddar cheese, about 1/2 cup

Details

Servings 6
Cooking time 1mins

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. Sauté 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 of 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 peppers. Bake at 350° for 55 to 65 minutes. Top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

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