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Stuffed Bell Peppers


Here is a recipe that I enjoy making each fall.

6 medium bell peppers, red, yellow, orange or green
2 teaspoons salt

Filling and Sauce
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 ounces) diced tomatoes
3 tablespoons tomato paste
1 tsp. sugar (always use a little sugar when using tomato paste to cut the acidity)
1/3 cup water
1 clove garlic, crushed
1/2 teaspoon dried leaf basil
1 1/2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 teaspoon Worcestershire sauce
1 1/2  pounds lean ground beef or 1 pound ground beef and 1/2 pound ground pork
1 cup cooked long-grain rice
1/2 cup whole kernel corn (optional)
shredded Monterrey Jack cheese, about 1/2 cup

Preparation:
Rinse bell peppers in cold water.  Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside.  Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
Heat olive oil in a large skillet over medium heat until hot. Sauté chopped peppers (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add diced tomatoes, tomato paste, water, crushed garlic, basil, 1 teaspoon salt, 1 teaspoon sugar, and 1/4 teaspoon of pepper. Simmer for about 10 minutes. In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, corn, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Cover with foil. Bake at 350° for 55 to 60 minutes. Remove foil.  Top stuffed peppers with a little shredded cheese just before peppers are done; bake until cheese is melted.

I also like to put tomato sauce on top of my peppers.  I mix one 16 ounce can of tomato sauce, 1 Tablespoon Worcestershire sauce, 1 Tablespoon sugar, 1/2 Tablespoon garlic powder, salt and pepper to taste.  I heat the mixture on the stove top and pour some over each pepper.  You could also just pour the peppers with the sauce instead of cheese and the last 20 minutes of baking.

Recipe for stuffed peppers serves 6.

SPECIAL NOTE:  I always use female peppers instead of male peppers.  They stand better in the dish.  Female peppers have 4 bumps/sections at the bottom.  Male peppers have 3 bumps/sections at the bottom.

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