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Categories:
green peppers sausage onion tomatoes long grain rice water salt pepper Worcestershire sauce dried basil American cheese sugar
Viewed: 11 - Published at: 7 years agoIngredients
- 2 lg. green peppers OR 4 medium zucchini OR 8 medium to large cabbage leaves
- 3/4 lb. sausage or ground beef
- 1/3 c. chopped onion
- 1 7-1/2 oz. can tomatoes, undrained and cut up OR 1 15-oz. can of tomato sauce for stuffed cabbage
- 1/3 c. long grain rice
- 1/2 c. water
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. dried basil OR 1/2 tsp. dried oregano
- 1/2 c. shredded American cheese, divided
- 1/2 tsp. sugar for stuffed cabbage
Method
- Halve the peppers lengthwise, removing stem ends, seeds and membranes.
- Immerse peppers in boiling water for 3 minutes. Sprinkle insides with salt and invert on paper towels to drain. In a skillet, cook the sausage or ground beef with the onion until the meat is brown and the onion is tender.
- Drain the fat.
- Stir in the undrained tomatoes, uncooked rice, worcestershire sauce, water, and salt and pepper.
- Bring to a boil then reduce the heat, cover, and simmer for 15-18 minutes, or until the rice is tender. Stir in 1/4 c. cheese.
- Fill the peppers with the meat mixture and place them in an 8 x 8 inch baking dish with any remaining meat mixture.
- Bake at 375° about 15 minutes, or until heated through. Sprinkle with the remaining cheese.
- Let stand a couple minutes before serving.
