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Stuffed Green Bell Peppers

Source of Recipe


From "Kevin Belton's Big Flavors of New Orleans"



List of Ingredients



• 8 green bell peppers, tops removed, seeded, and cleaned (chop and reserve tops)
  
• 1 tablespoon butter
  
• 1 tablespoon olive oil
  
• 2 pounds very lean ground beef, cooked
  
• ½ cup chopped onion
  
• ½ cup chopped celery
  
• 1 ½ cups diced fresh tomatoes
  
• 8 ounces tomato sauce
  
• 2 cloves garlic, crushed
  
• 2 teaspoons Creole seasoning
  
• ½ cup chopped fresh basil
  
• 2 teaspoons salt, divided
  
• 1 egg, whisked
  
• 1 teaspoon pepper
  
• 2 teaspoons Worcestershire sauce
  
• 2 cups cooked long-grain, organic rice
  
• 1 cup grated mild Cheddar or mozzarella cheese
  
• ½ cup chopped Italian parsley
  






Instructions



1. Preheat oven to 350 degrees.
   
   
2. Place bell peppers into a large soup pot and cover with salted water; bring to a boil. Boil for 1 minute; reduce heat, and simmer for 7 minutes. Remove from heat, drain, rinse with cold water, and arrange in a shallow baking dish; set aside.
   
   
3. While peppers are cooking, melt butter and olive oil in a large skillet over medium heat; sauté ground beef until cooked, about 5 minutes. Add reserved chopped bell pepper tops, onion, and celery and continue to sauté until the onion is translucent, about 5 minutes. Add tomatoes, tomato sauce, and garlic. Sauté for 2 minutes until you smell garlic cooking. Add Creole seasoning, basil, and 1 teaspoon salt, stir, reduce heat, and simmer for 10 minutes.
   
   
4. In a large bowl, combine egg, remaining salt, pepper, and Worcestershire sauce. Add rice and beef mixture from the skillet. Mix thoroughly and divide equally among the bell peppers.
   
   
5. Pour remaining tomato sauce over peppers. Bake for 1 hour. Top with cheese; place under broiler for 3 minutes or until cheese begins to brown. Garnish with parsley and serve.
   
   Serves 4 to 6