Prep 30 mins
Cook 1 hr
I like all well seasoned food so I guess that is what attracted me to this recipe.
- 8 medium bell peppers (Green Variety)
- 2 tablespoons oil
- 1 lb ground beef
- 1 cup chopped onion
- 3⁄4 teaspoon minced garlic
- 1⁄2 teaspoon dried thyme
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon basil
- 1⁄8 teaspoon ground cayenne pepper
- 1 (1 lb) can whole canned tomatoes, drained
- 2 tablespoons Worcestershire sauce
- 2 cups cooked rice
- 1 cup grated cheddar cheese
- 1⁄3 cup grated parmesan cheese
- Cut off and discard the top fourth of the bell peppers.
- Remove the seeds and membrane.
- Place peppers upright in 1/3 to 1/2 inch salted water in heavy pot.
- Bring water to a boil and cover tightly, then lower flame and cook for exactly 5 minutes.
- Remove peppers, drain thoroughly and set aside while preparing the stuffing.
- In large heavy pot heat oil and saute the ground beef and onions until brown.
- Add garlic, thyme, salt, black pepper, basil and red pepper.
- Cook on low for 5 minutes.
- Add drained tomatoes and cook 2-3 minutes breaking up tomatoes.
- Add cooked rice and worcestershire, mixing well.
- Cover and simmer for 10 minutes.
- Remove from heat and add cheeses.
- Stuff peppers and bake at 350 degrees, uncovered, for 20-30 minutes or until lightly brown.
Flavor was good, not too difficult to prepare. These were my first stuffed peppers and to me it was just TOO much pepper for me, I dumped the second one out and only ate the filling.
Hello there! :) I made this last night for dinner. It was a huge hit! I have to say, I forgot to use the Worcestershire sauce and parm cheese. That wasn't intentional, since I had both. I think I was just in a hurry. Parsley cut her peppers length-wise, so did I. I have done that for a couple years now. For me, they are easier to serve that way. I cooked my rice in beef broth, with a little garlic powder and italian seasoning. After that was done, I added chopped stewed tomatoes, since that was all I had on hand, and a bit of tomato sauce.. not much though. Something else, I didn't cook my peppers before hand. After I stuff them, I like to add some water (about 3/4 of an inch from the bottom). It seems to cook the peppers more evenly. I added a bit of cheddar cheese to the top of the peppers about 5 minutes before they came out of the oven. On the side, were roasted potato slices. Thank you so much for the yummy recipe. Next time I make it, I'll make sure to add the things I forgot to include.
I didn't have meat on hand so I used TVP soaked in beef broth, it still turned out very well. This was really great, and I'm not usually a stuffed pepper fan... I came looking for a recipe that didn't involve tomato paste and sugar, and this was excellent.