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Stuffed Peppers
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| Recipes Stuffed Peppers 4 peppers - cover in a pot with salted water. Bring to a boil, reduce heat, cover and simmer for 5 minutes. Stuffing | |
| 2 tbsp | oil oil |
| 1/2 cup | chopped onion |
| 1/2 cup | chopped celery |
| 1 can | diced tomatoes |
| 3 tbsp | tomato paste |
| 1/3 cup | water |
| 1 clove | garlic, crushed |
| 1/2 tsp | dried basil leaf |
| 1 1/2 tsp | salt, divided |
| 1 tsp | ground black pepper, divided |
| 1 | egg, lightly beaten |
| 1 tsp | Worcestershire sauce |
| 1 lb | lean ground beef |
| 1 cup | cooked rice |
| 1/2 cup | shredded cheese |
Heat olive oil in a large skillet until hot. Sauté green pepper (from tops), onion and celery for 5 minutes or until veggies are tender. Add tomatoes, tomato paste, water, crushed garlic, basil, 1 tsp salt and 1/4 tsp pepper. Simmer for about 10 minutes. In a large mixing bowl, combine egg with remaining 1 tsp salt, 1/4 to 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 mixture and place in baking dish. Poor remaining tomato mixture over the peppers. Bake at 350 for 55 to 65 minutes. Top with shredded cheese just before peppers are done. Bake until cheese is melted.
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