Stuffed Peppers With Ground Beef and Rice
Hearty bell peppers are filled with a savory blend of ground beef, rice, and tomato sauce, then baked to perfection, with an optional cheese topping.
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Instructions
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Preheat the oven to 350 F.
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Prepare 6 green bell peppers by cutting off the tops, removing seeds and white ribs; dice the edible part of the tops.
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Boil the hollowed peppers in salted water for 5 minutes, then drain.
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Sauté the diced bell pepper, onion, and celery in oil and butter for about 5 minutes until tender.
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Stir in diced tomatoes, tomato sauce, minced garlic, oregano, basil, salt, and pepper; simmer for 10 minutes.
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In a bowl, combine 1 beaten egg, salt, pepper, Worcestershire sauce, ground beef, cooked long-grain rice, and 1 cup of the tomato mixture.
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Stuff the par-cooked peppers with the beef mixture and place them in a baking pan; pour the remaining tomato mixture over them.
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Optionally sprinkle with shredded cheddar cheese, then bake for about 45 minutes until the meat is cooked through.