Stuffed Peppers


I have taken a break from blogging for a while due to business being a hit
and actually no real time to do blogging on the side. I now have a monthly news
letter to keep everyone up to date. Thought it may be a bit more interesting to
everyone. So that all my news is up to date and monthly. I will blog when I feel
I have a moment or 2 to spare.

I’d like to share a very yummy stuffed
pepper recipe that I made for tonight’s dinner. It’s a great way to use up
garden fresh peppers especially when you don’t know what to do with

Here is the recipe and a few photos to follow!
I hope you enjoy
and let me know your thoughts if you make it how did it turn out for

Stuffed Peppers

•6 green bell peppers
tablespoons butter
•1 tablespoon olive oil
•1/2 cup chopped onion
cup chopped celery
•1 can (14.5 ounces) diced tomatoes
•1 can (8 ounces)
tomato sauce
•1 clove garlic, crushed
•1 teaspoon dried leaf
•1/2 teaspoon dried leaf basil
•2 teaspoons salt, divided
teaspoon ground black pepper, divided
•1 egg, lightly beaten
•1 1/2
teaspoons Worcestershire sauce
•1 1/2 pounds lean ground beef or chuck
1/2 cups cooked long-grain rice
•shredded mild Cheddar cheese, about 1/2 to
3/4 cup, optional


Directions for stuffed peppers with
ground beef and rice
Cut tops off peppers; remove seeds and membranes. Chop
edible part of tops and set aside. Rinse peppers under cold water. Place peppers
in a large pot; cover with salted water. Bring to a boil; reduce heat, cover,
and simmer for 5 minutes. Drain peppers and set aside.
Heat olive oil and
butter in a large skillet over medium heat until hot. Sauté chopped green pepper
(from tops), chopped onion, and chopped celery for about 5 minutes, or until
vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano,
basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10

In a large mixing bowl, combine egg with remaining 1 teaspoon
salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend;
add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff
peppers with meat mixture and place in a 3-quart baking dish. Pour remaining
tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If
desired, top stuffed peppers with a little shredded Cheddar cheese just before
peppers are done; bake until cheese is melted.

Recipe for stuffed peppers
serves 6


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