Colorful bell peppers stuffed with seasoned ground beef in tomato sauce and rice make this a comforting old fashioned dinner worth revisiting!
6 bell peppers, any color
2 lbs. lean ground beef
1/2 cup long grain white rice
1 cup water
1/2 cup chopped onion
2 cloves minced garlic
1 - 15 oz. can (or two 8 oz. cans) tomato sauce, divided in half
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup chopped green pepper
- Soak rice in 1 cup of water for 30 minutes, then place rice and water in a pot. Bring to a boil, then turn down heat and simmer on low for 20 minutes or until all liquid is absorbed. Remove from heat.
- While rice is cooking, bring a large stock pot of water to a boil. Wash peppers; cut off tops, remove seeds and hollow out the inside.
- When water begins boiling, place peppers inside and boil for 5 minutes. Remove them from the pot and place them open side down on paper towels to allow them to drain and cool.
- In a skillet, combine ground beef, onion, garlic and chopped green pepper over medium heat. Cook until beef is browned and onion and pepper are soft, 8-10 minutes. When finished, drain excess liquid from pan.
- In a mixing bowl combine ground beef mixture, rice, salt, pepper, Worcestershire sauce, and half of the tomato sauce. Using your hands or a wooden spoon, mix ingredients well.
- Using kosher salt, generously salt the inside of each pepper, then spoon the beef mixture inside until full. Top with remaining tomato sauce.
- Spray a 13 x 9 inch pan with oil, then place peppers inside standing up. Cover tightly with foil and bake at 350 degrees for 45 minutes until peppers are tender and filling is hot.
- Remove peppers from oven and baste tops with juices from bottom of pan. Serve immediately.
For some added texture, add 1/2 cup of celery to the ground beef, onion and garlic while browning.
In place of rice you can substitute cracker crumbs, bread crumbs or Panko.