Tasty Tuesday: Stuffed Peppers with Ground Meat and Rice

*I deleted the boxes where pictures use to be...

Stuffed Peppers with Ground Meat and Rice  (Serves 6)
  • 6 green bell peppers
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery (I typically leave out b/c I don't have it on hand)
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce (can substitute with spaghetti sauce)
  • 1 clove garlic, crushed
  • 1 tsp dried oregano
  • 1/2 tsp dried leaf basil
  • 2 tsp salt, divided
  • 1/2 tsp ground black pepper, divided
  • 1 egg, lightly beaten
  • 1 1/2 tsp Worcestershire sauce
  • 1 1/2 pounds of meat (beef, deer or turkey, I use turkey or deer) RAW
  • 1 1/2 cups cooked long-grain rice
  • Shredded mild cheddar cheese

Cut tops off peppers; remove seeds and membranes.  Chop edible part of tops and set aside.  Rinse peppers under cold water.  Fill pot with salted water and place peppers in pot.  Bring a boilm reduce heat, cover and simmer 3-5 minutes.  Drain peppers and set aside.

Heat olive oil and butter in a large sauce pan over medium heat until hot.  Saute chopped green pepper, chopped onions, and chopped celery for about 5 minutes. or until vegetables are tender.  Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 tsp salt, 1/4 tsp pepper.  Simmer for about 10 mintues.

In a large bowl combine egg with remaining 1 tsp salt and 1/4 tsp pepper and Worcestershire sauce.  Gently stir to blend; add meat, cooked rice and 1 cup of tomato mixture.  Mix well. 
Stuff peppers with meat mixture and place in a baking dish.  Pour remaining tomato mixture over the stuffed peppers.  Bake at 350 degrees for 55 -65 mintues.  If desired, top stuffed peppers with a little cheese just before peppers are finished, baked until cheese is melted. 

This is what I prepared last week for out Thanksgiving Celebration on Saturday! 

You can make ahead a freeze these too.  I would guess they might be a little 'mushy' but should freeze and taste just fine.
~Enjoy!Pin It

No comments: