This recipe has many variations from all over the world: Mexican, European, American, Indian and Mediterranean, but more often than not the peppers are stuffed with minced beef, rice and herbs. To make a vegetarian dish, just remove the meat and it will still be delicious. It can be served as a side dish or as the main course. All the flavors from the meat and spices infuse together during the cooking process, resulting in a healthy and delectable dish.
Ingredients:
1 pound ground beef
3 cups water
2 green bell peppers
2 red bell peppers
2 yellow bell peppers
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
1 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion
1 can (14.5 ounces) diced tomatoes
2 cans (8 ounces) tomato sauce
1 clove garlic, crushed
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef or chuck
1 1/2 cups cooked long-grain rice
1/2 cup shredded mild Cheddar cheese
1/4 cup pine nuts, toasted
Preheat oven to 350 degrees F (175 degrees C).
Wash the rice and cook n a pot or sauce pan with 2 cups of water. Let it boil. After, reduce heat and cover. Cook it for 15-20 minutes or until the rice is fluffy.
In a skillet fry the beef until evenly browned. Add Worcestershire sauce and season with salt and pepper.
Wash the bell peppers and slice off the top. Discard tops, seeds and membranes. Arrange them in a baking dish. Leave a minimal space, so that the peppers will not topple over. You may cut the bottoms if necessary to make it stand upright.
In a pan, heat olive oil and melt the butter; sauté the garlic and onion.  Mix in the beef, cooked rice, tomatoes, tomato sauce, garlic powder, onion powder, Italian seasoning, pine nuts, salt and pepper.  Remove from heat and stir in the egg.
With a spoon, place the rice mixture in the peppers. Pour the remaining tomato sauce on the peppers and top with cheese.
Bake the peppers for 1 hour until peppers are tender. Serve warm.
Photo Courtesy Of: effekt!