Email to Harper      

Stuffed Peppers*

List of Ingredients

2 Lg or 3 Medium Green Peppers
3/4 # Ground Chuck or Ground Turkey (I use a whole pound)
1/3 C Onion, minced
1 t Garlic, Minced
1/3 C Regular Rice (I use a heaping 1/3 C)
1 T Worcestershire Sauce
1 Can RoTel Tomatoes*
1/2 t Basil or Oregano (I prefer Basil)
1/2 C Shredded Cheddar Cheese (I prefer extra sharp)


Recipe

Halve Peppers lengthwise, remove stems, core and seeds.
Parboil 5 minutes, drain inverted on paper towels 5 minutes.
Meanwhile brown Beef or Turkey with Onions and Garlic. Drain if necessary. Stir in Tomatoes, Worcestershire, Rice and Herbs. Bring to boil, cover and simmer 15-18 minutes or until Rice is tender.
Stir in 1/4 C Cheese.
Fill Peppers with Beef Mixture in an 8x8 pan, surrounding Peppers with any remaining Beef.
Bake @ 375* about 15 minutes or until heated through. Top with remaining Cheese and let stand about 2 minutes before serving.
Serves 4.
Note:
* Canned RoTel Tomatoes have bits of Jalepeno Peppers in them. I have substituted a can of Stewed Tomatoes with a teaspoon of minced fresh Jalapeno pepper added to it, also.
I never cared much for Stuffed Peppers until I tasted this recipe.
Homemade Cornbread or Corn Pudding is a nice accompaniment to this dish.