The Pioneer Woman Tasty Kitchen
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Stuffed Bell Peppers

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Level: Easy

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Description

A tried and true recipe that I grew up on. This recipe never disappoints.

Ingredients

  • 4 whole Green Or Red Bell Peppers
  • 4 Tablespoons Olive Oil
  • 1 whole Medium Sweet Onion, Chopped
  • 2 cloves Garlic, Minced
  • 1 pound Lean Ground Beef
  • ¾ cups Raw Instant Rice
  • 1 can 15oz. Canned Diced Tomatoes
  • ½ teaspoons Worcestershire Sauce
  • 1 dash Tabasco (optional)
  • 1 teaspoon Dried Oregano
  • Salt And Pepper, to taste
  • 1 cup Grated Sharp Cheddar Cheese

Preparation

Bring a large pot of water to a boil over high heat.

Meanwhile, cut tops off of the peppers and remove seeds and ribbing.

Add salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until they become a brilliant green color (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.

Preheat oven to 350 degrees F. Heat the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat.

In a large bowl combine meat, rice, tomatoes, onion mixture, worcestershire, tabasco and oregano, then season generously with salt and pepper. Mix well.

Arrange peppers cut side up in an 8×8 baking dish, then stuff peppers with filling. Top each pepper with grated sharp cheddar cheese. Add 1/2 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing).

If cheese starts getting too brown, cover with foil.

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