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Stuffed Bell Peppers

Description:
Traditional Stuffed Peppers are a nice change of pace for dinner any day of the week. Serve alone or with a side of your favorite pasta.


Date Added:	January 2, 2009	Season:	Everyday
Category:	Beef	Prep. Method:	Bake
Calories:	436	Dish Type:	Comfort Foods
Serves:	6	Cuisine:	Italian
Prep. Time:	20 min

Ingredients:

6 large red or green peppers, rinsed
1 lb lean ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup long-grain white rice, (uncooked)
1 1/4 cups beef broth
3/4 cup diced tomatoes
1 tsp paprika
1 tsp Worcestershire sauce
1 tsp dried basil
1/2 tsp salt
Pepper, to taste
1/3 cup grated Parmesan, plus a little extra for garnish
1 large egg, lightly beaten
3 cups of your favorite tomato sauce

Directions:

Preheat oven to 375�F. Slice top 1/4 inch off each pepper. Finely chop the flesh on the stem end; set aside. Remove seeds and white pith from inside the peppers.
Wrap peppers in aluminum foil and place in oven for 15 minutes. Remove from heat. Combine the reserved chopped pepper, ground beef, onion, and garlic in a large skillet. Cook on high heat until meat is browned. About 5 to 7 minutes.
Drain fat, return skillet to stove and add rice, broth, tomato, paprika, Worcestershire sauce, basil, salt, and pepper. Bring mixture to a boil, reduce heat and simmer, tightly covered, for 18 to 20 minutes, or until liquid is absorbed. Remove pan from heat and let stand for 15 to 20 minutes. Stir in egg and 1/3 cup of Parmesan.
Lightly oil a large baking dish and pour in 2 1/2 cups of tomato sauce. Using a spoon, scoop about 3/4 cup of filling into each pepper. Set stuffed peppers into prepared pan, so they are evenly spaced and surrounded by sauce. Spread a spoonful of the remaining sauce over the top of each, to keep the filling moist, cover with aluminum foil.
Bake until heated through, about 35 minutes. Sprinkle tops with Parmesan.

Rating: (1)

Added On: January 2, 2009