STUFFED PEPPERS WITH GROUND BEEF & RICE

Stuffed Peppers With Ground Beef & Rice image

Provided by Larawithoutau

Time 1h10m

Yield 1 13x9 pan, 9 serving(s)

Number Of Ingredients 20

9 large green bell peppers
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped celery
1 (28 ounce) can diced tomatoes or 28 ounces peeled fresh tomatoes
1 (4 ounce) can tomato paste
4 garlic cloves, crushed
1 teaspoon dried oregano leaves
1/2 teaspoon dried leaf basil
1/4 teaspoon dried thyme
1 pinch red pepper flakes, to taste
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
1 1/2 lbs lean ground beef or 1 1/2 lbs chuck
3/4 cup long-grain minute rice
3/4 cup shredded sharp cheddar cheese (optional)

Steps:

Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Bring a large pot of salted water to a boil, add peppers, cover ; reduce heat, and simmer for 5 minutes. Drain peppers and set aside.
Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato paste, crushed garlic, thyme, oregano, basil, crushed pepper, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes, the longer the better.
In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper onion powder, and Worcestershire sauce. Gently stir to blend; add ground beef, rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
Recipe for stuffed peppers serves 9.