WOW, these are DELICIOUS! We love them and they are an often asked for dish here. If you have never tried Stuffed Peppers, I highly suggest that you d0. The first time I put these on the table I had a few turned up noses, but every plate came back to the sink clean. Tate is the one who really thought that he wouldn’t like it, now he is the one who is constantly asking when we are having them.
* 4 green bell peppers
* 1 tablespoons butter
* 1 tablespoon olive oil
* 1/2 cup chopped onion (I double)
* 1/2 cup chopped celery (I double)
* 1 can (14.5 ounces) diced tomatoes (I double) AND, you can drain these or not, depends on the consistency of sauce that you want. I do drain because I don’t like a lot of juice left in my sauce.
* 1 can (8 ounces) tomato sauce (I double)
* 1 clove garlic, crushed (I double)
* 1 teaspoon dried leaf oregano (I double)
* 1/2 teaspoon dried leaf basil (I double)
* 2 teaspoons salt, divided
* 1/2 teaspoon ground black pepper, divided
* 1 egg, lightly beaten
* 1 1/2 teaspoons Worcestershire sauce
* 1 1/2 pounds lean ground beef or chuck
* 1 1/2 cups cooked long-grain rice
* shredded mild Cheddar cheese, about 1/2 to 3/4 cup
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a 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. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon 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.
(The sauce has not been doubled in this recipe, see what I mean about needing more sauce?)
Now THAT’S What I’m Talkin Bout!
Good enough to make you want to slap your Momma all the way into new orleans la!
Of course mine would slap me back and I would be in Canada.
In the ingredients you will see notes of some things that I double. That is because we like more sauce around the peppers and we like to pile it around our plate. You will agree after you make these…at least I think you will. ALSO, I only cook 4 peppers when it is just us. The mix will make several more. What I do with the left-over mix is bake it in a casserole dish at the same time I bake the peppers, then place it in the fridge for a meatloaf type meal the next day. So, you basically get 2 meals out of 1.
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Boy, does that ever sound good. I will have to try it.
I love making stuffed peppers lately – it’s a great fall food. My new favorite trick is to slice the peppers lengthwise instead of slicing off the top – that way they stay upright while cooking and eating!