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Stuffed Green Peppers
Yields: 4 serving(s)
Ingredients
Pepper Shells
- 3 green bell peppers; large
- 5 cup(s) water; boiling, salted
Meat Filling
- 1 pound(s) lean ground beef
- 1/4 cup(s) onion; chopped, 1 small
- 1/2 cup(s) celery; chopped
- 8 ounce(s) tomato sauce; 1 can(s)
- 1 teaspoon(s) salt
- 1/4 teaspoon(s) garlic salt
- 1 teaspoon(s) worcestershire sauce
- 1/2 cup(s) instant rice; uncooked
- 1/2 cup(s) water
Directions
- Heat the oven to 350 degrees fahrenheit cut each bell pepper lengthwise in half.
- Wash the insides and outsides of the peppers after removing the seeds and membranes.
- Cook the peppers in the boiling salted water for 5 minutes then drain and set aside.
- Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
- Drain off the excess fat.
- Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.
- Place the peppers, cut sides up, in an ungreased baking pan 9 x 9 x 2 or 8 x 8 x 2-inches.
- Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil.
- Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes.
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