How to Make Stuffed Bell Peppers

Instructions

• 1

  Take each pepper and cut its top. Clean it by removing the membrane and the seeds. Put aside the part of the tops which are edible. Rinse them thoroughly in cold water and then put them in a big pot. Add salted water to the pot till it covers the peppers. Bring the water to a boil and then decrease the heat. Cover it with a lid and let it remain on heat for five more minutes. Take the peppers out, drain them and put on one side.
• 2

  Take another skillet and heat the butter and olive oil over medium to high heat. Cook the vegetables for around five minutes: celery, onion and the chopped bell peppers from the top. Let the vegetables get tender. Add the tomato sauce, oregano, tomatoes, garlic and basil in it. Sprinkle ¼ teaspoon of pepper and 1 teaspoon of salt. Let it simmer for around 10 minutes.
• 3

  Take a mixing bowl and whisk the egg in it. Add in Worcestershire sauce, ¼ teaspoon pepper and 1 teaspoon salt. Give it a gentle stir. Add the cooked rice, beef and around 1 cup of the prepared tomato mixture. Mix it thoroughly. Fill the peppers one by one and place them in a baking dish. Top it with the remaining tomato mixture. Bake them at 350 degrees for an hour. If you like cheese, sprinkle some over it just five minutes before they are done.