Classic Stuffed Peppers (oven version)
This stuffed bell peppers recipe is for 4 servings/peppers. You can easily double or triple it for large crowds OR for a quick freezer meal later.
Servings: 4 servings
Ingredients
- 4 bell peppers your choice of color
- 1- pound uncooked ground beef
- 1 1/2 cups cooked rice white, brown or mixed
- 1 15- ounce can petite diced tomato sauce divided (don't drain)
- 1-2 tablespoons Worcestershire sauce
- 2 eggs
- 1/2 cup onions diced (optional)
- Salt & Pepper to taste
Instructions
- Preheat the oven to 350.
- Wash the peppers and cut the tops off. Remove seeds and membranes.
- Bring a pot of water to boil and boil the peppers for 3 to 5 minutes (possibly up to 8 minutes for very thick-walled peppers). Remove from water and drain upside down.
- While peppers are draining, mix the following ingredients in a separate bowl: uncooked ground beef, cooked rice, 1/2 the tomatoes, 1 tablespoon Worcestershire sauce, both eggs, and the onions. Add salt and pepper to your preference and mix well.
- Spoon the meat mixture into the peppers.
- Place them upright in an oven-safe casserole dish.
- Mix the remaining tomatoes with 1/4 cup water or broth and the remaining Worcestershire sauce. Pour over and around the peppers.
- Add the tops back to the peppers (optional but cute and practical).
- Cover casserole dish with a lid or foil and bake for 45 to 55 minutes.