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Stuffed Bell Peppers Recipe

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This recipe for Stuffed Bell Peppers is from The Ragsdale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Bell Peppers
1 T Olive oil
1 small onion finely chopped
1 lb ground beef
1 15oz can of tomato sauce
1/2 c ketchup
1/2 c water
1 T worcestershire sauce
Hot sauce
1 1/2 c hot cooked rice (1/2 c raw rice)
1 1/4 c grated cheddar, Parmesan or monterey jack (optional)
salt and pepper to taste
Directions:
Directions:
Fill a pot with about 4 quarts water and bring to a boil. Cut tops from peppers and discard seeds and membranes. Cook peppers in boiling water just until they begin to soften, 3 - 5 minutes. Drain
Meanwhile, heat over to 375º. Add oil and onion to skillet over medium heat and cook 3 to 5 minutes, until softened. Add beef and brown slightly, breaking up clumps.
In a bowl stir together tomato sauce, ketchup, water, worcestershire and hot sauce. Stir about a cup of the tomato mixture and all of the rice into beef mixture. Remove from heat. Stir in 1 c of the cheese, if using. Taste and add salt and pepper as needed.
If necessary, slightly trim bottoms of peppers to help them stand up. Place in an 8 or 9 inch square baking dish and fill with beef mixture. Pour remaining tomato mixture over and around the peppers and sprinkle each with some of the remaining cheese, if using. Bake until thoroughly heated, about 30 minutes. Serve immediately.
Number Of Servings:
Number Of Servings:
4

 

 

 

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