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
thanks to all who gave suggestions on replacing the rice
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