Thanks M for your receipe - I forwarded your receipe to my Huz, as he is the cook in the house!! He said he liked his receipe better and asked me to share with you all!!
Ingredients:
· 2 green bell peppers
· 1 tsp. butter
· 1 tsp. olive oil
· 3 tbsp. chopped onion
· 3 tbsp. chopped celery
· 5 ounces diced tomatoes
· 3 ounces tomato sauce
· 1/3 clove garlic, crushed
· 1/2 teaspoon dried leaf oregano
· 1/4 teaspoon dried leaf basil
· 2/3 teaspoons salt, divided
· 1/4 teaspoon ground black pepper, divided
· 1/2 egg, lightly beaten
· 1/2 teaspoons Worcestershire sauce
· 1/4 C parmesan cheese
· 1/2 pounds lean ground beef or chuck
· 1/2 cups cooked long-grain rice
· shredded Cheddar cheese, about 2.5 tbsp. to 1/4 cup, optional
Preparation:
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 3 minutes. Drain peppers and set aside.
Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1/3 teaspoon salt, and 1/8 teaspoon of pepper. Simmer for about 10 minutes.
In a large mixing bowl, combine egg with remaining 1/3 teaspoon salt and 1/8 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, par cheese, cooked rice, and 1/3 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
Recipe for stuffed peppers serves 2.