Stuff Peppers with Ground Beef and Rice
- 6 large any color bell peppers
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup of chopped celery
- 1 tablespoon minced onion
- 2 garlic gloves (chopped fine)
- 1 cup of chopped tomatoes (use fresh or can)
- 1 can (8 ounces) tomato sauce
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/2 teaspoons ground black pepper
- 1 teaspoon Worcestershire sauce
- 2 pounds of ground beef or chuck
- 1 cup rice (cooked)
Level of difficulty Average
Cost Average budget
Preheat oven to 350
Remove stems and seeds from bell peppers; rinse. Place enough water to cover the bell peppers in a large saucepan. Add 1 teaspoon salt. Bring to a boil over high heat. Cook for 5 minutes; drain well.
Heat olive oil and butter in a large skillet over medium heat until hot. Saute chopped celery for about 5 minutes, or until tender. Add crushed tomatoes, tomato sauce, cooked rice, sugar, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes. Remove from heat.
Cook ground beef , minced onion and chopped garlic in a medium skillet over medium-high heat until ground beef is browned; drain well.
Gently stir to blend ground beef, Worcestershire sauce and 1 cup of the tomato mixture. Cook until heated through. Lightly stuff each bell pepper.
Cook for about 30 to 40 minutes or until the peppers are nice and tender.