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Stuff Peppers with Ground Beef and Rice

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Rate this recipe 3.6/5 (176 Votes)

Ingredients

  • 6 large any color bell peppers
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup of chopped celery
  • 1 tablespoon minced onion
  • 2 garlic gloves (chopped fine)
  • 1 cup of chopped tomatoes (use fresh or can)
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/2 teaspoons ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 2 pounds of ground beef or chuck
  • 1 cup rice (cooked)

Details

Servings 6
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350

Step 2

Remove stems and seeds from bell peppers; rinse. Place enough water to cover the bell peppers in a large saucepan. Add 1 teaspoon salt. Bring to a boil over high heat. Cook for 5 minutes; drain well.

Step 3

Heat olive oil and butter in a large skillet over medium heat until hot. Saute chopped celery for about 5 minutes, or until tender. Add crushed tomatoes, tomato sauce, cooked rice, sugar, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes. Remove from heat.

Step 4

Cook ground beef , minced onion and chopped garlic in a medium skillet over medium-high heat until ground beef is browned; drain well.

Step 5

Gently stir to blend ground beef, Worcestershire sauce and 1 cup of the tomato mixture. Cook until heated through. Lightly stuff each bell pepper.

Step 6

Cook for about 30 to 40 minutes or until the peppers are nice and tender.

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