Stuffed Peppers

Have you ever made stuffed peppers? I know, I know, it might seem a little daunting, but it's pretty straight forward. Just follow the recipe as written, and you'll be fine! There's a reason stuffed peppers are such a classic. They're delicious! For this recipe, I used green bell peppers but you can use any color you like. That would make a gorgeous presentation! So give it a shot. Who knows? Maybe you'll surprise yourself! I promise you can do this!  

6 lg bell peppers
1 lb ground beef
1 small onion, chopped
16 oz crushed tomatoes
1/2 c uncooked rice
3/4 c water
salt and pepper
1 tsp Worcestershire Sauce
a good handful of fresh parsley, chopped
10 or 12 fresh basil leaves, chopped
Favorite Marinara Sauce or your favorite tomato sauce

Preheat oven to 350ºF.
Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup, set aside. Cook the whole green peppers, uncovered, in boiling water for 5 minutes, invert to drain well. In a skillet, cook ground beef, onion and the 1/4 cup chopped green pepper until meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, pepper , Worcestershire sauce, parsley, and basil. Bring to a boil; reduce heat. Cover and simmer 15 minutes or until rice is tender. Stuff peppers with meat mixture. Cover tops with marinara sauce and bake uncovered for 30 to 35 minutes.

Tip:

Want to add some shredded mozzarella cheese over the top? Go for it!  

To save time, brown and drain the beef and vegetables as directed, stir in a cup of cooked rice along with herbs and spices, and omit the 3/4 cup water. Then stuff the peppers and bake them as usual. This would be the perfect way to use up some leftover rice after you've ordered Chinese food. You can also substitute a 1/4 cup chili sauce or ketchup for the crushed tomatoes.