Stuffed Peppers with Ground Beef and Rice

Ready in 1 hour
1 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Stuffed Peppers with Ground Beef and Rice"

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Very good stuffed pepper recipe. They can be individually frozen, covered with sauce, then cooked. Nice to have on hand.


Ingredients

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-- Seasoning Mix --
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Thyme
1 teaspoon dried leaf oregano
1/2 teaspoon Sweet paprika
1/2 teaspoon dried leaf basil
1/2 teaspoon Black pepper
1/2 teaspoon White pepper
2 Bay leaves
-- Sauce and Peppers --
6 Bell peppers; of any color desired
1 tablespoons Butter
1 tablespoon Olive oil
1 cup Onions; chopped
1 cup Celery; chopped
1 can; (14.5 ounces) diced tomatoes
2 can; (8 ounces) tomato sauce
3 cloves clove garlic; crushed
1 teaspoons salt; divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire Sauce
1 1/2 pounds lean ground beef or chuck
1 1/2 cups cooked long-grain rice
3/4 cups Mild cheddar cheese; shredded, optional

Original recipe makes 6 Servings

Servings  

Preparation

Throughly combine the seasoning mix ingredients in a small bowl and set aside.

Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

Heat olive oil and butter in a large skillet over medium heat until hot. saute chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add seasoning mix and garlic; saute an additional 1-2 minutes until fragrant. Add tomatoes, tomato sauce, 1 teaspoon salt, and simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked 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.

Serves 6.

Notes

When I make this for the first time, since I adapted this from two recipes and added an extra can of tomato sauce for more sauce.

Credits

Added on Award Medal
Calories Per Serving: 200 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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When I make this for the first time, since I adapted this from two recipes and added an extra can of tomato sauce for more sauce. [I posted this recipe.]
khandih 4 years ago
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