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Stuffed Peppers with Ground Beef & Rice
Nb persons: 6
Yield:
Preparation time:
Total time:
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6 | bell peppers |
1 T | butter |
1 T | olive oil |
1/2 C | chopped onion |
1/2 C | chopped celery |
1 can (14.5 oz.) | diced tomatoes |
1 can (8 oz.) | tomato sauce |
1 clove | garlic, crushed |
1 t | dried oregano |
1/2 t | dried basil |
2 t | salt, divided |
1/2 t | ground black pepper, divided |
1 | egg, lightly beaten |
1 1/2 t | Worcestershire sauce |
1 1/2 lbs. | lean ground beef or chuck |
1 1/3 C | cooked long grain rice |
Cut tops off peppers; remove seeds and membranes. 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 and butter in a large skillet over medium heat until hot. Sauté onion and celery until tender, about 5 minutes. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 t salt, and 1/4 t pepper. Simmer for about 10 minutes.
In a large mixing bowl, combine egg with remaining 1 t salt and 1/4 t pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 C of tomato mixture. Mix well. Stuff peppers with meat mixture and place in baking dish. Pour remaining tomato mixture over stuffed peppers. Bake at 350 degrees for 55 to 65 minutes. Serves 6.
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