Monday, February 1, 2010

Stuffed Peppers

6 green bell peppers
1 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 clove garlic, crushed
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
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 mozzarella cheese, about 1/2 to 3/4 cup, optional


Cut tops off peppers and remove the seeds and membranes. 
Rinse peppers under cold water. Place peppers in a large pot filled with salted water and bring to a boil for 5 minutes. 
Heat olive oil and butter in a large skillet over medium heat until hot. 
Sauté chopped onion, and chopped celery for about 5 minutes. 
Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper and continued to simmer for 10 minutes.
Combine egg with remaining 1 teaspoon salt, 1/4 teaspoon pepper and Worcestershire sauce. 
Add ground beef, cooked rice, and 1 cup of the tomato mixture. 
Stuff peppers with meat mixture and place in a baking dish. 
Pour remaining tomato mixture over the stuffed peppers. 
Bake at 350° for 50 to 60 minutes.  10 minutes before removing the peppers from the oven, top with shredded cheese.

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