Cut six medium peppers in half lengthwise and remove core. Place in baking dish.
Cook 1 pound ground beef and 1/3 C. chopped onion till meat is lightly browned. Season with 1/2 tsp. salt and dash pepper. Add one 1 lb. can tomatoes, 1/2 C. water, 1/2 C. uncooked long-grain rice, 1 T. Worcestershire sauce, and dash of Tobasco. Cover and simmer till rice is tender, about 15 min. Stir in 4 oz. cheddar cheese, shredded (1 C.). Stuff peppers and cover baking dish with foil. Bake at 350F for 15 min. Uncover and finish baking till peppers are tender, about 10 more minutes.
Mom I always thought this recipe had lamb in it
ReplyDeleteJacquie, We made stuffed peppers this weekend before mom posted this and we used lamb. I added garlic, and minced carrots. Also used some different spices and instead of cheddar mixed in feta cheese. Turned out pretty well. We will try mom's version next time!
ReplyDelete