9
Sep 09
Beef Stuffed Bell Peppers
Our family favorite dish. I use frozen leftover rice in stuffing. My husband never eats the shell but he likes the taste of meat stewed with pepper. I like both.
4 orange, yellow, green or red bell peppers
1/2 lb of lean ground beef
1 1/2 cup of cooked rice
1 medium onion, peeled and chopped
1 clove of garlic, peeled and chopped
1/2 medium carrot, shredded
1 celery stalk, shredded
1 cup tomato juice (or V8)
1/4 tsp Worcestershire sauce
salt, fresh ground pepper
Preheat oven to 350 degrees F.
Heat 1-2 tbsp of the oil in a large skillet. Add onions, carrot, celery and garlic, and cook until soft about 3-4 minutes. Remove skillet from heat. Mix well with meat, rice, salt, black pepper and Worcestershire sauce.
Cut top off peppers 1 inch from the stem end, and remove seeds. Stuff peppers with filling.
Add tomato juice to the baking dish. Arrange stuff peppers with filling. Cover with lid or foil. Place in oven and bake for 40-50 minutes.
I used remainder tomato juice for sauce, just add 1/4 tsp corn starch. Usually peppers great with tsatsiki – sauce with Greek yogurt, cucumber and garlic or just plain sour cream.
