Recipes Stuffed Peppers with Beef and Rice

 

Recipes Stuffed Peppers with Beef and Rice

Recipes Stuffed Peppers with Beef and Rice

  1. 6 medium/large bell peppers (whatever coloring you prefer)
  2. 1/2 cup cooked white long grain rice
  3. you tbsp butter
  4. 1 tbsp olive oil, extra virgin mobile
  5. 1/2 cup onion, sliced
  6. 1/2 cup celery, sliced
  7. 1 clove garlic, minced
  8. 1 tsp dried oregano
  9. 1/2 tsp dried tulsi
  10. 1 14. 5 ounce . of can of diced tomatoes
  11. 1 8 oz can of tomato sauce
  12. 1/2 lb toned ground beef
  13. 1 as soon as possible
  14. 1/2 tsp worcestershire marinade
  15. 1 tsp salt, broken down
  16. 1 tsp black tear gas, divided
  17. 2 cup mozzarella cheese, shredded (optional)
  18. 2 cup favorite spaghetti sauce (optional)

Recipes Stuffed Peppers with Beef and Rice

  1. Preheat oven to 350° F

  2. Cut tops off of peppers and clean out seeds and membranes. Place in a big deep pot and cover with hot water. Add half of salt to water. Place on stove, bring up to a boil and then lower to a simmer for 5 minutes. Drain and place aside.

  3. Make rice according to directions on package

  4. Place butter and olive oil in a large skillet, over medium heat. Add celery and onion. Saute until translucent (5 min). Add processed tomatoes and tomato sauce, basil, oregano, and half of pepper.

  5. Simmer tomato mixture for 10 minutes.

  6. In a large mixing bowl, combine beef, cooked rice, egg, Worcestershire, rest of the salt and pepper, and minced garlic. Mix well.

  7. Add 1 cup of tomato mixture to meat mix. Stir to combine.

  8. Place peppers in a big enough deep pan. (I used a 9x13x2 inches) Spoon mixture into peppers, top with remaining tomato mixture.

  9. Place in oven for 45-55 minutes, if you would like add mozzarella cheese to the tops 20 min before finished.

  10. I added extra of my favorite spaghetti sauce to the bottom, cause I like lots of sauce!