Stuffed Peppers

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
them

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
you?

Stuffed Peppers

Ingredients:
•6 green bell peppers
•1
tablespoons butter
•1 tablespoon olive oil
•1/2 cup chopped onion
•1/2
cup chopped celery
•1 can (14.5 ounces) diced tomatoes
•1 can (8 ounces)
tomato sauce
•1 clove garlic, crushed
•1 teaspoon dried leaf
oregano
•1/2 teaspoon dried leaf basil
•2 teaspoons salt, divided
•1/2
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
1/2 cups cooked long-grain rice
•shredded mild Cheddar cheese, about 1/2 to
3/4 cup, optional

Preparation:

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
minutes.

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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: