Stuffed Peppers

STUFFED PEPPERS
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6 large green bell peppers
1 large onion, chopped
2 ribs celery, diced
3 cloves garlic, minced
2 Tbs olive oil
1 ½ lbs lean ground beef
1/3 cup tomato paste
35 oz can whole tomatoes, drained and chopped
¼ cup parsley, minced
2 tsp oregano
3 tsp basil
¼ tsp red pepper flakes
1 tsp worcestershire sauce
½ lb sharp cheddar cheese, cut into ½” cubes

1. Preheat oven to 350 degrees F.

2. Halve peppers lengthwise; remove seeds and membranes. Blanch in boiling water 2 minutes. Drain.

3. In large skillet, sauté onion, celery and garlic 5 minutes. Add beef and brown; stir in remaining ingredients.

4. Fill peppers and place on greased cookie sheets. Bake 30 minutes until hot and bubbly.

Servings: 6

Cooking Tips
*Try using varied spices, or substituting cheddar for a different type of cheese.
**Try using red or yellow peppers too!

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