Stuffed Bell PeppersStolen from The Internet
- 6 medium sized green bell peppers
- 5 Tbsp extra-virgin olive oil
- 1 medium yellow onion, peeled and finely chopped
- 1 clove of garlic, peeled and finely chopped
- 1 pound of lean ground beef
- 3/4 cup of raw instant rice
- 2 cans of diced tomatoes (can use plain, seasoned, or fresh)
- Fresh ground pepper
- 1 cup ketchup plus some extra for the filling
- some Worcestershire sauce
This is a recipe that we have modified from one that we found on the Internet. The original seemed a little less flavorful than we liked. It really is like a meatloaf in a pepper!
- Bring a large pot of water to a boil over high heat. Meanwhile, cut the tops of the pepper 1 inch from the stem end, and remove seeds. We often have a pepper and a half per person, so I cut some of the peppers lengthwise instead of cutting off the top (hence the halves). This works pretty well, too. Add peppers to the pot and boil. Try to keep the peppers completely submerged, until brilliant green and their flesh slightly softened, about 3 minutes, set aside to cool.
- Preheat oven to 350 degrees F. Heat 4 Tbsp of oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. The original recipe does not call for the browning of the meat prior to putting it in the oven, but I prefer to cook the meat first. After browning the meat, remove from heat and add uncooked rice and tomatoes. I also add several shakes of Worcestershire sauce (or so) and several squirts of ketchup (or so) for extra flavor. Season with salt and pepper as well, if you like. Mix well.
- Drizzle remaining 1 Tbsp. oil inside the peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Use a baking dish that fits the peppers fairly snugly so that they don't tip over while baking. Combine ketchup, Worcestershire sauce, and about 1/2 cup water in a small bowl, then spoon over filling. Add some water in the bottom of the baking dish before putting it in the oven. Place in oven and bake for 40-50 minutes (or longer, depending on the size of the peppers), until the internal temperature of the stuffed pepper is 150-160 degrees F. We don't worry about the internal temp or the exact cooking times since our meat is already browned.