Monday, October 17, 2011
Stuffed Bell Peppers
1 cup cooked brown rice
1-1/2 Lb lean ground beef, uncooked
2/3 cup yellow onion, chopped
14.5 oz. canned diced tomatoes
2 Tbs. Worcestershire sauce
1 tsp. dried oregano
1 cup shredded Cheddar cheese, divided
Sea salt & pepper
Cook rice according to package directions. Set aside.
Halve the peppers lengthwise, removing stem ends, seeds, and membranes. Immerse peppers into boiling water for 3 minutes. Remove and sprinkle insides with a dash of salt. Invert on paper towels to drain well.
In a large skillet, cook meat and onion until meat is brown and onion tender. Drain grease, and return to pan. Stir in undrained tomatoes, Worcestershire sauce, oregano, 1/4 tsp. salt, and /4 tsp. pepper. Reduce heat and simmer until most liquid is evaporated.
Stir in cooked rice and 1/2 cup of the cheese. Fill peppers with mixture.
Place in a 9 x 13 baking dish. Bake uncovered for 15 min. at 375 degrees F.
Sprinkle peppers with remaining 1/2 cup cheese. Return pan to oven, just long enough to melt cheese.
Makes 8 peppers