Stuffed Green Peppers

Out of the blue, my eldest daughter asked me to make stuffed green peppers last week. We have probably had these a handful of times for dinner, but she had a craving so I obliged. For some reason, I have this yuck factor associated with stuffed green peppers. I remember them tasting too spicy when my mother fixed them when I was little, so I made these with a bit of reluctance. I was very surprised when they were not only delicious, but I found myself eating the stuffing and the pepper. It came out mild tasting with a bit of sweet to it. The only thing I would change next time is to make more of the stuffing.

Stuffed Green Peppers

4 green peppers, washed

1 pound lean ground beef or pork

1 small onion (about 1/3 cup) chopped

1 7 1/2 oz. can diced tomatoes

1/2 cup water

1/3 cup long grain rice

1 Tablespoon Worcestershire sauce

1/2 tsp. dried basil or oregano, crushed

1/2 cup shredded Cheddar or blended cheese

Cut tops off peppers and remove stem ends, seeds and membranes. Immerse peppers into boiling water for 3 minutes. Invert onto paper towels to drain.

In a large skillet, saute meat and onion until meat is cooked through and onion is tender. Drain fat. Stir in undrained tomatoes, water, uncooked rice, Worcestershire sauce, and basil. Season to taste with salt and pepper. Bring to boil then reduce. Simmer 15 to 18 minutes or until rice is tender. Stir in 1/4 cup of the cheese.

Fill peppers with meat mixture. Place peppers into a 2-quart baking dish sprayed with cooking spray. Spoon any remaining meat mixture around peppers. Bake at 375 degrees for 15 minutes or until heated through. Sprinkle with remaining cheese and let sit until melted. Serve.

Adapted from Better Homes and Gardens New Cook Book

“We don't need a melting pot in this country, folks. We need a salad bowl. In a salad bowl, you put in the different things. You want the vegetables - the lettuce, the cucumbers, the onions, the green peppers - to maintain their identity. You appreciate differences."
-Jane Elliot