4 Green bell peppers
5 Tbsp Extra virgin Olive oil
1 Medium white onion (finely chopped)
1 Clove garlic (finely chopped)
1 Lb lean ground beef
1/ ½ Cups white rice (cooked)
1 Cup tomatoes (finely chopped)
1 Tbsp oregano (finely chopped) you can substitute dry only use 1 tsp
1 Tbsp black pepper (fresh ground)
½ Cup tomato paste
½ tsp Worcestershire sauce
1 Cup water
Large slotted spoon
Paper towel or cloth lined plate ( use a clean tea towel)
Baking dish (size should accommodate the peppers well) 9×9 works well
Before You Start:Preheat oven to 350°. Precook white rice according to package directions (do not use instant or minute rice)
Let’s Make It!
Fill large pot ¾ of the way full with water and bring to a boil over high heat. Prepare green peppers by cutting the tops off just below the stem and scooping out the seeds. Rinse under cold running water. Cut the bumps off of the bottoms of the peppers carefully (this will help them to sit straight and not tip over).
Carefully place peppers into the boiling water and keep them submerged for about three minutes (until softened) Use your spoon to push down on the peppers and to keep them in the water.
Remove the peppers from the water and drain on your cloth lined plate until they are cool enough to handle.
Heat 3 Tbsp of olive oil in the skillet over medium heat add garlic and onions and sauté well (onions should be translucent). Remove the skillet from the heat and add the hamburger meat, rice, tomatoes and oregano, season with salt and ground pepper. Stir together well.
Place peppers into baking dish open end up and drizzle remaining olive oil into the peppers. With a spoon fill each pepper with the meat mixture carefully.
In a medium bowl whisk together the tomato paste, Worcestershire sauce and ¼ cup of water. Pour over the tops of the stuffed peppers.
Pour the remaining ¼ cup of water around the peppers to just fill the bottom of the baking dish a bit.
Cook uncovered for about 45 minutes or until the meat thermometer reads the internal meat temperature is 160 degrees .
Littlun Katie’s Tid Bits* Try topping your peppers with grated mozzarella or parmesan cheese for a little something extra.
find more recipes at Katherine’s Corner