Ingredients Needed 6 large green peppers (about 2 1/2 lb) 2 tablespoons margarine, melted 1/2 cup chopped onion 1/2 cup chopped celery 1 can (1 lb) tomatoes, un-drained 1 can (8 oz) tomato sauce 1 clove garlic, crushed 1 teaspoon dried basil leaves 1 teaspoon dried oregano leaves 2 1/2 teaspoons salt 1/2 teaspoon pepper 1 egg 1 teaspoon Worcestershire sauce 1 1/2 lb ground chuck 1 1/2 cups cooked white rice Directions 1. Cut off tops of peppers; remove ribs and seeds. Chop edible portion of tops; set aside. Wash peppers. 2. Place peppers in large kettle with 2 quarts salted water. Bring to boiling; cover, reduce heat, and simmer 5 minutes. Drain peppers; set aside. 3. In hot margarine in medium skillet, saute chopped green pepper, onion and celery, 3 to 5 minutes, until tender. 4. Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Simmer, uncovered, 10 minutes. 5. Preheat oven to 350 F. 6. Meanwhile, in large mixing bowl, combing egg, remaining salt and pepper, and Worcestershire. Beat with spoon to blend. 7. Add chuck, rice, and 1 cup of tomato mixture, mixing well. 8. Stuff peppers with meat mixture. Place in 3-quart casserole. Pour remaining tomato mixture over peppers. 9. Bake, uncovered, 1 hour.
Posted on: Mon, 05 Jan 2015 02:56:58 +0000
Trending Topics
Recently Viewed Topics
© 2015