Thursday, August 27, 2015

Stuffed Bell Peppers

  Stuffed Bell Peppers

6 large peppers (I used multiple colors, it's whatever you prefer)
1 lb ground beef
1⁄2 cup chopped onion
1 (16 ounce) can tomatoes, diced
1⁄2 cup long grain rice
1⁄2 cup water
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 cup shredded cheddar cheese

Cut tops from peppers; discard seeds and membranes.

Chop enough of the tops to make 1/4 cup, set aside. (I simply cut off the bottom of the pepper to make it stand better and chopped that up for the mix.)

 Cook the whole peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
Sprinkle insides of peppers lightly with salt.

In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.

Drain off excess fat. Add undrained tomatoes, uncooked rice (or cooked rice from steamer bags) water, salt, Worcestershire, and a dash of pepper.

Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender. (If you use steamer bag rice it only takes about 8 minutes.)
Stir in cheese. Stuff peppers with meat mixture. Top peppers with a little extra cheese. Place in a 10x6x2 baking dish. (Or whatever dish you have handy that fits.)

Bake covered in a 350 degree oven for 30 minutes.

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