Monday, September 27, 2010

Stuffed Green Peppers

I've been meaning to post this recipe for awhile. I make it often enough to be considered a go-to meal. We both like it a lot and everyone who I've made it for has also liked it, or at least they say they do.


  • 6 large green peppers
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 16-oz can tomatoes
  • 1/2 cup long grain rice
  • 1/2 cup water
  • 1 tsp salt
  • 1 tsp Worcestershire sauce
  • 1 cup shredded cheese

Cut tops of green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup; set aside. Cook the whole green peppers, uncovered, in boiling water for 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onions, and the 1/4 cup chopped green peppers till meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and dash pepper. Bring to broiling; reduce heat. Cover and simmer 15-18 minutes or till rice is tender. Stuff peppers with meat mixture. Place in a 10x6x2-inch baking dish. Bake, covered, in a 350 degree oven for 30-35 minutes.

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