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Stuffed Peppers with Beef and Rice Recipe

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Abby in Atlanta

Stuffed Peppers with Beef and Rice Recipe
Serves 6.

3 green bell peppers, cut in half
1 Tbs. butter
1 Tbs. olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 oz.) diced tomatoes
1 can (8 ozs.) tomato sauce
1 clove garlic, crushed
1 tsp. dried leaf oregano
1/2 tsp. dried leaf basil
2 tsp. salt, divided
1/2 tsp. ground black pepper, divided
1 egg, lightly beaten
1 1/2 tsp. Worcestershire sauce
1 lb. lean ground beef
1 cups cooked long-grain rice
shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional

Cut peppers in half from top to bottom, remove seeds and membranes and cut out the top. Rinse peppers under cold water. Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 tsp. salt, and 1/4 tsp. of pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining 1 tsp. salt and 1/4 tsp. 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. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
Abby in Atlanta

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