Stuffed peppers represent a timeless, tasty meal that almost everyone in the family enjoys. Surprisingly easy to put together, this dinner is a healthy switch-up for your weekly routine!
Ingredients:
- 6 green peppers, or use a combination of green and red bell peppers (or other colors)
- 1 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 clove garlic, crushed
- 1 teaspoon dried leaf oregano
- 1/2 teaspoon dried leaf basil
- 2 teaspoons salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 egg, lightly beaten
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 pounds lean ground beef (at least 85%)
- 1 1/2 cups cooked long-grain rice
- Shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
Instructions:
- Cut tops off of the bell 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 and set aside.
- Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped bell pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
- In a large mixing bowl, combine the egg with the remaining 1 teaspoon of salt, 1/4 teaspoon of pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.
- Heat the oven to 350° F.
- Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.
- Bake for 55 to 65 minutes.
- Optional: Top stuffed peppers with a little shredded Cheddar cheese just before they are done; bake until cheese is melted.
