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.
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.
|Serving Size: 1 Serving (232g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 70 (35%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 19.9mg||6 %|
|Sodium 871mg||30 %|
|Potassium 346.9mg||9 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 23.6g|
|Protein 6.8g||10 %|
Powered by: USDA Nutrition Database
Calories per serving: 200