Chef Bob’s Stuffed Peppers with Ground Beef and Rice

A mixture of ground beef or sausage, seasonings and rice slowly baked in a savory tomato sauce is the epitome of comfort food.  Served up with some smooth rich mashed potatoes and warm bread you’ll think you have found the perfect way to spend a cold winters evening! Stuffed Bell Peppers are also excellent on your diet as they are low in calories.

Delicious stuffed peppers with ground beef and rice.

Serves 6 large or 8 normal appetites.

Total Time: 1 hour, 25 minutes

 

Ingredients:

•8 large flat bottom bell peppers (mixed colors, red, orange, yellow, green)

•2 tablespoons butter

•2 tablespoon olive oil

•1/2 cup chopped celery

•2 cans (14.5 ounces) regular stewed tomatoes crushed

•1 can (8 ounces) tomato sauce

•1 large yellow onion, small dice

•2 teaspoons salt

•1/2 teaspoon ground black pepper, to taste

•2 eggs, lightly beaten

•1  teaspoon Worcestershire sauce

•2 1/2 pounds lean ground beef or chuck

•1 cup rice(short, medium, or long grain)

Preparation:

Cut tops off peppers; remove seeds and membranes. Leave the stems intact, and set aside.

Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add crushed tomatoes, tomato sauce, uncooked rice, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes. Remove from heat and cool.

 

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,  rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish or covered roasting pan. Pour remaining tomato mixture over the stuffed peppers. Cover with heavy duty foil, or use a covered baking/roasting pan and bake at 375° for 55 to 65 minutes, or until the peppers are tender.  Serve with mashed potatoes.

Serving Suggestion

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