STUFFED PEPPERS WITH GROUND BEEF AND RICE RECIPE | MYRECIPES
Provided by Linwaite
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cut tops off peppers, remove seeds and membraines. Chopp dible part of tops and set aside. Rinse peppers under cold water. Place peppers in 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. Saute chopped greeen pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add to,matoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon pepper. Simmer for about 10 minuteds.
- 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.
BEEF-AND-RICE-STUFFED PEPPERS RECIPE | MYRECIPES
Make a family-friendly one-dish meal that even the kids will love. Mild bell peppers get a delicious filing made with rice and ground beef.
Provided by MyRecipes
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 6 Servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Bring a large pot of water to a boil. Once boiling, add peppers and pepper tops and cook until tender, 6 to 7 minutes. Remove peppers from water and invert to drain fully.
- Make filling: Warm olive oil in a large frying pan over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add carrot, celery and garlic and continue cooking until vegetables are just softened, 4 minutes longer. Add beef, salt and pepper and cook, breaking up large chunks, until meat is no longer pink, about 7 minutes. Add tomatoes and rice and cook 5 minutes longer. Stir in 3/4 cup cheese.
- Fill peppers with meat mixture, dividing evenly. Sprinkle mixture with remaining cheese and top with pepper lid. Bake until cheese is melted and peppers are heated through, about 5 minutes. Serve hot.
Nutrition Facts : Calories 240 calories, CarbohydrateContent 23 g, CholesterolContent 33 mg, FatContent 12 g, FiberContent 5 g, ProteinContent 12 g, SaturatedFatContent 6 g, SodiumContent 688 mg
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