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.1/8 teaspoon cayenne pepper
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)
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.