STUFFED BELL PEPPERS 
6 med. green peppers
1 lb. ground meat
1/3 c. chopped onion
1 tbsp. fat
2 c. or 1 (1 lb.) can tomatoes
1/2 c. rice or 3/4 c. pre-cooked rice
2 tbsp. Worcestershire sauce
Salt & pepper to taste
1 c. shredded cheese

Cut tops off of green peppers; remove seeds and membrane. Pre-cook green pepper cups in boiling salted water about 5 minutes. Drain upside down on paper towel, sprinkle inside with salt.

Brown meat and onion in hot fat, add tomatoes, rice, Worcestershire sauce, salt and pepper. Cover and simmer until rice is almost tender, about 5 minutes. Add cheese. Stuff peppers. Stand upright in a baking dish. Bake, uncovered in 350 degree oven for 25 minutes. While still hot, sprinkle with more cheese.

If using uncooked rice, add 1/2 cup rice to 1 cup water and cook until all water is absorbed.

recipe reviews
Stuffed Bell Peppers
   #108070
 Missy Sutton (Georgia) says:
In used dale sauce instead of the Worcestershire sauce, and I used Spanish rice... My husband LOVED them... I now have 12 in the freezer for emergencies he says.. Thanks!!
   #130184
 Suzan V (Nebraska) says:
Just to add a little kick to it I use 1-2 tsp of cayenne pepper. I also add some tomato paste if the canned tomatoes make the meat mixture too runny.

Instead of a baking dish I put the peppers in a muffin tin so they won't fall over while baking.

 

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