Most people have their favorite stuffed green pepper recipe, probably passed down from relatives. Many have never had this dish before and need a simple recipe for their first foray into stuffed green peppers.
This is a true pleaser among stuffed peppers. The cheddar cheese really adds that savory texture and flavor. The Worcestershire sauce contributes its unique blend of ingredients. Don’t forget the rice, a perfect binding agent, make extra rice to serve as a side dish.
Stuffed Green Peppers
- 4 green peppers.
- 1 cup cooked rice.
- ½ lb ground beef.
- ½ cup chopped onion.
- 1 cup grated cheddar cheese.
- Salt and pepper to taste.
Ingredients for Tomato Sauce:
15 oz. can of plain tomato sauce.
1 tsp. dried oregano.
½ tsp. garlic powder.
¼ tsp. dried basil.
1 tsp. dried parsely.
- Preheat oven to 350 degrees.
- Cut the tops off of green peppers and set aside. Remove seeds from inside peppers.
- In a large pot of gently boiling water, parboil peppers and tops until they are tender. Remove and place peppers cut side down in an 8×8 glass pan to allow peppers to drain and cool slightly.
- Brown ground beef with onion, then drain.
- Mix spices and tomato sauce together in small bowl or measuring cup for easy pouring.
- In a large bowl, combine cooked beef and onions, cooked rice, cheddar cheese and salt and pepper to taste.
- Add sauce gradually until the mixture is completely moist, but not soupy. There may be some leftover sauce.
- Place green peppers right side up in the baking dish. Using a small serving spoon or soup spoon, begin stuffing peppers with rice mixture. Gently press stuffing down as the pepper is filled. Fill all of the green peppers then place the top on each like a hat.
- Add ½ inch of water to the baking dish. Bake at 350 degrees until the stuffed peppers are hot. The tomato sauce will be bubbly and the cheese will be melted.