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Monday, October 1, 2012

Succulent Stuffed Bell Peppers with Tomato Gravy

We joined friends for dinner over the weekend and were served the most delicious stuffed peppers. Some people, particularly children think they don’t like these beautiful vegetables. When you cook the peppers, their flavors mellow and meld with the stuffing. I think you’ll become a convert if you try this recipe. This is a recipe that I adapted from one that my grandmother liked to serve. Our host is a wonderful cook who never uses a recipe and seasons to taste from his cabinet of favorite spices.
6 large bell peppers (yellow, orange, or red are sweeter)
2 tablespoons butter
2 tablespoons olive oil
1-1/2 cups yellow onion, finely minced
1/2 cup celery, finely chopped
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 cup water
1 clove garlic, crushed
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
2 tablespoons brown sugar
1 teaspoon cider vinegar
1 teaspoon prepared mustard
2 teaspoons salt
1/8 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 extra large egg, lightly beaten
1 teaspoon chicken bouillon
1-1/2 teaspoons Worcestershire sauce
1-1/2 pounds ground beef, browned and drained
1-1/2 cups cooked long-grain rice, cooked according to package directions (I use chicken broth)
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. 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 and butter in a large skillet over medium heat until hot; sauté chopped pepper (from tops), chopped onion, and chopped celery for about 10 minutes. Add remaining ingredients except rice, ground beef, egg, and water; simmer for about 20 minutes.
In a large mixing bowl, combine egg with water. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a baking dish which has been sprayed with no stick cooking spray. Pour remaining tomato mixture over the stuffed peppers. Bake at 350 degrees for an hour and 15 minutes. Depending on the size of peppers, if there is extra stuffing; place in pan, top with sauce and bake with stuffed peppers. Recipe for stuffed peppers serves 6. When serving, dish out tomato "gravy" to top of each pepper.

3 comments:

Deanna said...

Looks delicious and I know that they must taste awesome.

God bless,
d

Debra Gates said...

I love stuffed peppers and make them quite often. I'm always on the lookout for new recipes. Stuffed peppers freeze really well and since it's just me and hubby this recipe makes way to much, but I can freeze them for later use on days when I just don't have time to cook. Thank you for sharing.

Chris said...

Stuffed bell peppers are one of my favorite dishes of all time! I loved when my mom would make them when I was a kid. My youngest doesn't enjoy them as much as I do, but that is just tough luck for him, ha ha.