Rita's Stuffed Peppers

The farmers market had peppers which 

naturally made me think about this recipe. 

 I've had it for years.

You can also use red, yellow and orange peppers.

 Cut the peppers in half lengthwise and remove

 the seeds and membranes. 

 Chop the onion and garlic.

 Start browning the beef. I like to put it in a 

hot pan and let it sear for a few minutes before

 I turn it, let it sear again, then break it up and

 brown. This method really improved the flavor

 of the ground beef. You'll notice a better

 "grilled" hamburger aroma.

 Mix in the chopped onion and garlic and continue

to break up and cook. Drain any excess fat.

 Stir in the seasonings.

 Stir in the rice and tomato sauce.
Option: If you don't have leftover cooked rice
you can add 1/2 C raw rice plus 1 C water to
the mixture, cover and simmer for 20 minutes
 until the rice is tender. Fill peppers. 

 Have the peppers ready in a 9x13 pan.

 Fill with the ground beef mixture.

 If you like extra sauce use an additional 

can of tomato sauce. I usually do this. 

Spoon the tomato sauce on the filled peppers

 and sprinkle with a little Italian herb seasoning.

 Cover until ready to bake. Then pop into a 350º 

oven for 45 minutes.

 Remove the foil and sprinkle with cheese.

 Bake, uncovered an additional 15 minutes until

the cheese is bubbly.

Corn is always a good side to serve with this: 

either my corn pudding, corn bread, muffins, 

or my easy corn on the cob. All good combos.

Lucky you if you have leftovers.

Stuffed Peppers

4 green peppers

1 lb ground beef

1 medium onion, chopped

1 glove garlic, minced

1 C cooked rice

1 C tomato sauce from

28 oz can, reserve 
remaining for the top

1 T Worcestershire sauce

2 t chili powder

1 t salt

1/2 t pepper

For The Top

Remaining tomato sauce
(Optional: Add additional 

1/2 t Italian seasoning 

1 C shredded cheddar cheese

Cut the peppers in half lengthwise and

remove the seeds and membranes. 

Set into a 9x13 casserole.

Brown the ground beef, onion , and 

garlic, breaking up until cooked. 

Add the salt, pepper, chili powder.

Stir to combine. Add a couple of shots

of the W-sauce. Add the cooked rice 
and 1 C of tomato sauce. Let simmer a
few minutes. Divide the filling among the

pepper halves. Pour over the remaining

sauce and sprinkle with Italian

seasonings. Cover with foil and bake

@350º for 45 min. Remove the foil,

sprinkle with cheese and bake another

15 min. until the cheese is bubbly.

serves 4
Option: If you don't have leftover cooked rice
you can add 1/2 C raw rice plus 1 C water to 
the mixture, cover and simmer for 20 minutes

 until the rice is tender. Fill peppers. 

Enjoy!

Links: Between Naps On The Porch,

 Common Ground,

French Country Cottage, 

The Charm Of Home, Rattlebridge Farm,
A Tray Of Bliss