About the Recipe
A old standby, moist and tasty. 4 stuffed peppers.
Catagories
Entree
Source
Unknown
Ingredients
4 Large Bel Peppers
12 oz Lean Ground Beef
3/4 Medium Onion, finely chopped
2/3 cup Long-Grain Rice
1 cup Chicken Broth
1/2 cup Diced Tomatoes
2 Cloved Garlic, minced
1 tsp Paprika
1 tsp Worcestershire Sauce
1 tsp Dried Basil
1/2 tsp Salt
Pepper to Taste
1/3 cup Parmesan Cheese, plus a little for garnish (optional)
1 Egg, lightly beaten
2 cups Tomato or Pato Sauce
Preparation
Slice the top 1/4 inch off each pepper. Finly chop the flesh on the stem of 1 or 2 tops, set aside. Remove sees, and white pith from inside peppers.
Steam the peppers for 8 minutes. Remove the peppers from the steam and set on a wire rack to cool.
Combine the chopped peppers ground beef, onion, and garlic in a large skillet. Brown the meat over medium heat for 5 to 6 minutes, breaking it up with a spoon.
Drain any fat from the pan, then return to the heat. Add the rice, broth, tomatoes, all remaining ingredients except the egg and sauce. Bring the mixture to a boil, then reduce the heat to simmer it, tightly covered, for 18 to 20 minutes, or until the liquid is absorbed. Remove the pan from the heat, and let it stnd for 15 to 20 minutes. Stir in the egg and cheese if desired.
Heat the oven to 375 degs. Lightly oil the baking or cassarole dish and pour in 1 1/2 cups of the sauce. Use a spoon to fill each of the peppers. Set the stuffed peppers in the prepared pan, so they are evenly spaced and surounded by the sauce. Spread the remaining sauce over the top of the peppers. Cover the pan with foil.
Bake the peppers about 35 minutes. Remove the foil, and spinkle the tops with Parmesan Cheese, if desired. Serve the peppers hot in pools of the sauce.