YUMMO! Glen and I tried a new recipe last night - some how or another we've never made stuffed peppers before. Well, we found a recipe that sounded good to us and made a few changes - we used sweet red peppers instead of the green peppers and gave it a try last night! A DEFINITE DO OVER!!! So I thought I'd share.
Sweet Stuffed Red Peppers
2 Medium Sweet Red Peppers
1 pound ground beef
2 can (8 ounces) tomato sauce, divided
1/2 cup uncooked instant rice
6 tablespoons shredded cheddar cheese, divided
2 tablespoon chopped onion
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
2 egg, beaten
Slice peppers in half long way (I guess you could cut them in half short ways to and make mini cups), remove seeds and discard tops & stems. Blanch peppers in boiling water for 5 minutes (this was a first - I've never done any blanching - was kind of cool - yep, lame I know, amazing what small things entertain me). Drain and rinse in cold water; set aside.
In a bowl, combine beef, 1/2 cup of tomato sauce, rice, 4 tablespoons of cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350° for 45-60 minutes or until meat is no longer pink and peppers are tender. Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.
Enjoy with a little sour cream on the side (Sounds weird, but we're a Polish family and eat our cabbage rolls with sour cream too)!
Enjoy!
Min & Glen
