I found this great recipe in my cookbook, "Vintage Vicksburg." I got this cookbook as a wedding gift and have already found a few great gems! I love cookbooks like this - tried and true recipes by ladies who feed these meals to their families. And sometimes I recognize the names!
I actually doubled this recipe and froze the rest, so you'll see a lot more peppers than the recipe calls for. You know how I love freezing meals! Makes it so much easier to have healthy meals during busy season.
Cut off the tops of 5-6 bell peppers, remove the reads, and parboil in salted, boiling water for 4 minutes. Drain and cool.
Brown 1 pound ground beef in a skillet with one small onion, finely chopped. Drain oil. Mash 1 (20 ounce) can of whole tomatoes and add to the beef.
Then add 2 tablespoons Worcestershire sauce, salt and pepper. Simmer for 15 to 20 minutes. Then add 1 to 1 1/2 cup of cooked rice. Simmer, stirring occasionally for 10 minutes. Remove from head and add 1 cup shredded Cheddar cheese, stirring until melted and well blended.
Stuff mixture into peppers. Top with grated parmesan cheese. Bake at 350 about 20 minutes or until hot. If freezing the peppers, do not bake. Wrap individually and place in a large freezer bag. Thaw well before serving.
And enjoy!
Stuffed Bell Peppers
Source: Vintage Vicksburg
Ingredients:
5-6 large bell peppers
1 pound ground beef
1 small onion, finely chopped
1 (20-oz) can whole tomatoes
2 T Worcestershire sauce
Salt and pepper to taste
1 to 1 1/2 cups cooked rice
1 cup shredded Cheddar cheese
Grated parmesan cheese
Cut tops off bell peppers and remove seeds. Parboil in salted, boiling water for 4 minutes. Drain and cool. Brown meat in skillet with onion. Drain oil. Add tomatoes that have been mashed. Add Worcestershire, salt, and pepper. Simmer 15-20 minutes. Add rice. Simmer, stirring occasionally, for 10 minutes. Remove from heat. Add cheddar cheese, stirring until melted and well blended. Stuff mixture into peppers. Top with Parmesan cheese. Bake at 350 about 20 minutes or until hot. If freezing peppers, do not bake. Wrap individually and place in large freezer bag. Thaw well before baking.
































