Stuffed Bell Peppers
A classic American dish
that one can't easily find in restaurants, stuffed bell peppers are essentially meatloaf
stuffed into red or green bell peppers and baked in the oven.
4 green or red bell
peppers
salt
5 Tablespoons extra-virgin
olive oil
1 medium yellow
onion, peeled and chopped
1 clove garlic,
peeled and chopped
1 pound lean
ground beef
1 1/2 cups cooked
rice (or 3/4 cup of raw instant rice)
1 cup chopped
tomatoes (fresh or canned)
1 Tablespoon chopped
fresh oregano (or 1 tsp of dried oregano)
fresh
ground pepper
1/2 cup ketchup
1/2 teaspoon
Worcestershire sauce
1 dash Tabasco
sauce
1. Preheat oven to 350 degrees F.
2. Bring a
large pot of water to a boil over high heat.
3. Meanwhile, cut top off peppers 1 inch from
the stem end, and remove seeds. Add several generous pinches of salt to boiling
water, then add peppers and boil, using a spoon to keep peppers completely
submerged, until brilliant green (or red if red peppers) and their flesh
slightly softened, about 3 minutes. Drain, set aside to cool.
4. Heat 4 Tablespoons
of the oil in a large skillet over medium heat. Add onions and garlic, and
cook, stirring often, until soft and translucent, about 5 minutes.
5. Remove skillet from heat, add meat, rice, tomatoes,
and oregano, and season generously with salt and pepper. Mix well.
6. Drizzle
remaining 1 Tablespoon of the oil inside peppers, arrange cut side up in a
baking dish, then stuff peppers with filling.
7. Combine ketchup, Worcestershire sauce,
8. Place in oven and bake for 30-40 minutes,
until the internal temperature of the stuffed pepper is 150-160°F.
Serves
4.
Source:
http://www.elise.com/recipes/archives