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Categories:
colored peppers butter olive oil onion tomatoes tomato sauce clove garlic oregano basil salt black pepper egg ground beef long grained rice chedder cheese Worcestershire
Viewed: 29 - Published at: 5 years agoIngredients
- 6 colored peppers
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 1 can (14.5 oz)diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 clove garlic, crushed
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 egg slightly beaten sauce
- 1 1/2 lbs ground beef
- 1 1/2 lbs long grained rice
- shredded mild chedder cheese
- 1 1/2 tsp Worcestershire
Method
- Cut tops off of pepper, remove cseeds and membranes. Chop edible parts of the tops and set aside. Rinse peppers in cold water, place in large pot. Cover with salted water, bring to boil, reduce heat, cover and simmer for 5 minutes.
- Heat olive oil and butter in a large skillet until hot. Saute chpped pepper tops, chopped onion for about 5 minutes., or until tender. Add tomatoes, tomato sauce, crushed garlic oregano, basil, 1 tsp salt, 1/4 tsp pepper. Simmer for about 10 minutes.
- While simmering, mix in a small bowl egg, remaining salt and pepper, and Worcestershire sauce. Gentle stir to blend. Make sure rice is cooked.
- When simmering is done, combine cooked rice and Worcestershire sauce blend. Mix well. Add mixture to peppers into a glass oven-safe baking dish. Cover with aluminum foil. Bake at 350 for 55-65 minutes. 5 minutes before end, add cheddar cheese to top of peppers.
