STUFFED PEPPERS GROUND BEEF AND RICE RECIPES

Name: Stuffed Peppers With Ground Beef & Rice
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 13x9 pan, 9 serving(s)
Ingredients: 9 large green bell peppers; 1 tablespoon butter; 1 tablespoon olive oil; 1 cup chopped onion; 1/2 cup chopped celery; 1 (28 ounce) can diced tomatoes or 28 ounces peeled fresh tomatoes; 1 (4 ounce) can tomato paste; 4 garlic cloves, crushed; 1 teaspoon dried oregano leaves; 1/2 teaspoon dried leaf basil; 1/4 teaspoon dried thyme; 1 pinch red pepper flakes, to taste; 2 teaspoons salt, divided; 1/2 teaspoon ground black pepper, divided; 1 egg, lightly beaten; 1 1/2 teaspoons Worcestershire sauce; 1/2 teaspoon onion powder; 1 1/2 lbs lean ground beef or 1 1/2 lbs chuck; 3/4 cup long-grain minute rice; 3/4 cup shredded sharp cheddar cheese (optional)

STUFFED PEPPERS WITH GROUND BEEF & RICE RECIPE - FOOD.COM

Stuffed Peppers With Ground Beef & Rice Recipe - Food.com image

Inspired from Southern Food, these are quick prep and smell phenomenal while baking. It's a great way to use up the bounty of peppers from the summer garden. I increased the herbs, onion and garlic from the original recipe since it seemed to be lacking some flavor. This is a family favorite, which freezes well. I'm sure you'll enjoy it as much as we do!

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 1 13x9 pan, 9 serving(s)

Number Of Ingredients 20

Ingredients

9 large green bell peppers
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped celery
1 (28 ounce) can diced tomatoes or 28 ounces peeled fresh tomatoes
1 (4 ounce) can tomato paste
4 garlic cloves, crushed
1 teaspoon dried oregano leaves
1/2 teaspoon dried leaf basil
1/4 teaspoon dried thyme
1 pinch red pepper flakes, to taste
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
1 1/2 lbs lean ground beef or 1 1/2 lbs chuck
3/4 cup long-grain minute rice
3/4 cup shredded sharp cheddar cheese (optional)

Steps:

Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Bring a large pot of salted water to a boil, add peppers, cover ; reduce heat, 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 chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato paste, crushed garlic, thyme, oregano, basil, crushed pepper, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes, the longer the better.
In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper onion powder, and Worcestershire sauce. Gently stir to blend; add ground beef, 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.
Recipe for stuffed peppers serves 9.

Nutrition Facts : Calories 267.1, FatContent 11.5, SaturatedFatContent 4.4, CholesterolContent 73.2, SodiumContent 711.2, CarbohydrateContent 22.9, FiberContent 5.1, SugarContent 8.8, ProteinContent 19.6

GROUND BEEF STUFFED GREEN BELL PEPPERS RECIPE - FOOD.COM

Ground Beef Stuffed Green Bell Peppers Recipe - Food.com image

Green peppers stuffed with Lean ground beef, onions and Celery. Tip: You can blanch the peppers in boiling water for 3 min and freeze them for later use.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 large green bell peppers
5 cups water, Boiling, Salted
1 lb lean beef, Ground
1/4 cup onion, Chopped, 1 small
1/2 cup celery, Chopped
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/4 teaspoon garlic salt
1 teaspoon Worcestershire sauce
1/2 cup instant rice, Uncooked
1/2 cup water

Steps:

Heat the oven to 350 degrees F.
Cut each bell pepper lengthwise in half.
Wash the insides and outsides of the peppers after removing the seeds and membranes.
Cook the peppers in the boiling salted water for 5 minutes then drain and set aside. Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.
Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.
Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil.
Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes.

Nutrition Facts : Calories 295.3, FatContent 13.5, SaturatedFatContent 5.8, CholesterolContent 79.4, SodiumContent 1011.8, CarbohydrateContent 20.3, FiberContent 3.6, SugarContent 6.2, ProteinContent 24.7

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In a large mixing bowl, combine egg with remaining 1 teaspoon pepper, and Worchestershire 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 bakng dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350 degrees 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.

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