Ingredients for Stuffed Peppers With Ground Beef Rice
- Green Bell Peppers
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 stalks celery, chopped
- Diced Tomatoes
- 2 tablespoons tomato paste
- Garlic Cloves
- Dried Oregano Leaves
- Dried Leaf Basil
- Dried Thyme
- Red Pepper Flakes
- 2 teaspoons salt
- Ground Black Pepper
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- Lean Ground Beef
- Long Grain Minute Rice
- Sharp Cheddar Cheese
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How to Make Stuffed Peppers With Ground Beef Rice
- Preheat oven to 350°F (175°C).
- Cut tops off peppers, remove seeds and membranes. Chop edible part of tops and set aside.
- Rinse peppers under cold water.
- Bring a large pot of salted water to a boil. Add peppers, cover, reduce heat, 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, onion, and celery for 5 minutes, or until vegetables are tender.
- Add crushed tomatoes, tomato paste, crushed garlic, thyme, oregano, basil, crushed pepper, 1 teaspoon salt, and 1/4 teaspoon pepper. Simmer for 10-15 minutes.
- In a large bowl, combine egg, remaining 1 teaspoon salt, 1/4 teaspoon pepper, onion powder, and Worcestershire sauce. Gently stir to blend.
- Add ground beef, rice, and 1 cup of the tomato mixture to the egg mixture. Mix well.
- Stuff peppers with the meat mixture and place in a 3-quart baking dish.
- Pour the remaining tomato mixture over the stuffed peppers.
- Bake for 55-65 minutes, or until peppers are tender and filling is cooked through.
- If desired, top with shredded cheddar cheese during the last 5 minutes of baking, or until cheese is melted.
- Let cool slightly before serving. Serves 9.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
35g
Fat
22g
Carbs
7g
