I cannot believe I’ve never had these before. Seriously. How did I not know about this?! After visiting a farmer’s market and getting a screaming deal on peppers (and green beans, tomatoes, cucumbers and other things), I brought home around 10 red and yellow peppers (capsicums, Mum!) I did a little search for some recipes for stuffed peppers, and found this one. It had to be modified, of course, to what I had on hand, plus I like to double the veggies, and halve the meat. I had two leftover, so wrapped them in plastic, and then foil – and froze them. In a few days, I’ll thaw, reheat and eat to see if I will be doing these for the freezer or not. We really really enjoyed these. The little one had a desconstructed version 🙂
- 6 green bell peppers
- 1 Tbs butter
- 1 Tbs olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 14.5 oz can diced tomatoes
- 8 oz tomato sauce
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Pinch red pepper flakes
- 2 tsp salt divided
- 1/2 tsp ground black pepper divided
- 1 egg lightly beaten
- 1 1/2 tsp Worcestershire sauce
- 1 lb lean ground beef
- 1 1/2 cups cooked white or brown rice
- 1/2 cup cheddar cheese grated
- 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.
- Top stuffed peppers with cheese just before peppers are done; bake until cheese is melted.