About the Recipe
Stuffed peppers are a great hearty dinner that can be made with locally grown peppers from Chary Produce!
1 pound ground beef
½ cup uncooked long-grain white rice
1 cup water
6 green or red bell peppers
2 8 oz cans of tomato sauce
1 tbsp Worcestershire sauce
1 – 3 cloves chopped garlic (depending on taste)
½ cup chopped onion
salt and pepper
basil, oregano, parsley to taste
Preheat oven to 350º F.
Place rice and water in a pan and boil, reduce heat, cover and cook 20 min.
In a skillet, cook the beef until evenly brown.
Remove & discard seeds, tops, seeds, and membranes of peppers.
Arrange peppers in a baking dish (hollow sides up, slice the bottoms a bit so they stand firmly).
In a bowl, mixed the beef, rice, 1 can tomato sauce, Worcestershire sauce, onions, garlic, salt, pepper.
Spoon in an equal amount of mixture into each pepper. Mix remaining tomato sauce and Italian spices in a bowl and pour over the peppers.
Bake 1 hour in preheated oven, basting with sauce every 15 minutes until peppers are tender.