This is a great all-around meal for any time. It's comforting and yummy. Kids and adults love it. It's also a forgiving recipe - you can add more or less beef, Worcestershire, tomatoes - etc. it's to your personal taste. This is how I make it.
INGREDIENTS:
- 4-6 bell peppers (shaped to stand)
- 1-1.5 lb ground beef
- 1 1/4 C rice (I use Uncle Ben's)
- 3 cans diced tomatoes
- 2 1/2 C water
- 2 Tbs Worcestershire Sauce
- 1 medium diced onion
- 1 tsp garlic powder
- Grated Parmesan
- Pepper to taste
DIRECTIONS:
- Slice the tops off bell peppers and remove seeds. Rinse. Keep the rings you slice off and chop them.
- Sauté onion until translucent in stock pot or Dutch oven. Add beef.
- Brown ground beef with garlic powder. Add diced tomatoes, rice, water, Worcestershire sauce, and chopped tops of bell peppers.
- Bring to boil, then lower to simmer. Simmer for 25-30 minutes or until rice is tender. (you may need to add some water up to 1/2 cup this depends on rice)
- While stuffing is simmering, in another large pot, par-boil the green bell peppers until just slightly tender. (boil for about 15-20 minutes)
- Prepare a baking dish - spray with olive oil spray. Stand pepper cups up in dish.
- Spoon stuffing into peppers until full. Sprinkle grated parmesan cheese on top.
- Bake 30 minutes at 350 degrees. Serve.
NOTE: I also have done this as a "casserole" by cutting the peppers and putting in a baking pan; putting rice mixture on top of pepper layer; then more peppers on top; sprinkle with parmesan cheese - bake 30 minutes.
David isn't a huge fan of the pepper cups - but loves the meal so I've adapted this option.
