Stuffed Peppers With Ground Beef and Rice

Ingredients

Instructions

1. 1Gather the ingredients.
2. 2Cut the tops off 6 green bell peppers and rinse them under cold water; remove seeds and cut away the white ribs, which might be bitter. Chop the edible part of the tops and set aside. Place the peppers in a large pot and cover with salted water.
3. 3Bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Drain and set aside.
4. 4Heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat until oil is hot and the butter is foamy. Sauté the chopped bell pepper (from the tops) , 1/2 cup chopped onion , and 1/2 cup chopped celery for about 5 minutes, or until vegetables are tender.
5. 5Add 1 (14.5-ounce) can diced tomatoes , 1 (8-ounce) can tomato sauce , 1 clove garlic (crushed and minced) , 1 teaspoon dried oregano , 1/2 teaspoon dried basil , 1 teaspoon kosher salt , and 1/4 teaspoon freshly ground black pepper . Bring to a simmer and cook for about 10 minutes.
6. 6In a large mixing bowl, combine 1 large egg (lightly beaten) with the remaining 1 teaspoon salt , remaining 1/4 teaspoon freshly ground black pepper , and 1 1/2 teaspoons Worcestershire sauce . Gently stir to blend; add 1 1/2 pounds lean ground beef , 1 1/2 cups cooked long-grain rice , and 1 cup of the tomato sauce mixture. Mix well. Heat the oven to 350 F.
7. 7Stuff the peppers loosely with the ground beef mixture and place them in a 13 x 9 x 2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers. Sprinkle the shredded mild cheddar cheese on top, if using.
8. 8Bake the peppers for about 45 minutes, or until the meat mixture is thoroughly cooked.