Stuffed Peppers
Try these delicious stuffed bell peppers, seasoned to perfection
Servings: 4
Calories: 567kcal
Ingredients
- 1 lb ground beef
- 2 c cooked rice
- 4 bell peppers
- 5 T olive oil
- 1 can diced tomatoes, drained
- 1 medium onion, diced
- 1 garlic clove
- 1 t dried oregano
- ½ c ketchup
- ½ t Worcestershire sauce
- 1 dash Tabasco
- ½ t salt
- ½ t black pepper
Instructions
- Cook the rice and allow it to cool slightly.
- Preheat the oven to 350° F
- Bring a large pot of water to a boil. Cut the tops off the peppers and clear out the seeds. Add a pinch of salt to the water, then boil the peppers just until they change color, about 3 minutes. Drain them and set them aside to cool.
- Heat 4 T of oil in a large skillet over medium heat. Add the onions and cook about 5 minutes, or just until translucent. Add the chopped garlic and cook until aromatic. Remove from heat and add the ground beef, mixing until partially cooked.
- Transfer to a large mixing bowl and add the tomatoes, oregano, salt, pepper and rice. Mix well.
- Place the peppers in a baking dish and drizzle the inside and top of the peppers with olive oil. Stuff the peppers with filling.
- Combine ketchup, Worcestershire sauce, tabasco sauce and ¼ c. water in a small bowl, then drizzle the top and sides of the peppers. If there is leftover filling, put some around the peppers in the baking dish. Bake 45 minutes.