Tangy Stuffed Peppers

Name: Tangy Stuffed Peppers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings.
Ingredients: 4 large green peppers; 1 pound ground beef; 1 small onion, chopped; 1-1/2 cups cooked long grain rice; 1/4 cup grated Parmesan cheese; 6 teaspoons Worcestershire sauce, divided; 1/2 teaspoon salt; 1 can (15 ounces) tomato sauce; 1/3 cup water; Additional Parmesan cheese, optional

My parents were farmers, so I’ve always liked to cook with fresh vegetables. This recipe represents our part of the country, since both green peppers and rice are grown here. It’s one of my family’s favorites…the Worcestershire sauce is what makes the filling tangy.

Ingredients

4 large green peppers
1 pound ground beef
1 small onion, chopped
1-1/2 cups cooked long grain rice
1/4 cup grated Parmesan cheese
6 teaspoons Worcestershire sauce, divided
1/2 teaspoon salt
1 can (15 ounces) tomato sauce
1/3 cup water
Additional Parmesan cheese, optional

Directions

Cut tops off peppers and remove seeds. Finely chop pepper tops; set aside. In a large saucepan, cook whole peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
In a large skillet, cook the beef, onion and chopped peppers over medium heat until meat is no longer pink and vegetables are tender; drain. Remove from the heat. Stir in the rice, Parmesan cheese, 4 teaspoons Worcestershire sauce and salt. Spoon into peppers.
Place in a greased 2-qt. baking dish. Combine the tomato sauce, water and remaining Worcestershire sauce; drizzle over peppers.
Cover and bake at 350° for 25-30 minutes or until peppers are tender. Sprinkle with additional Parmesan cheese if desired.

Nutrition Facts

1 each: 359 calories, 12g fat (6g saturated fat), 60mg cholesterol, 1039mg sodium, 36g carbohydrate (7g sugars, 4g fiber), 27g protein.

Originally published as Stuffed Peppers Originals in Country Extra September 2006

Reviews

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Teresa

Feb 17, 2017

This is a delicious way to enjoy sweet bell peppers. It was the second time I made these so I tried something a little different. I substituted a can of condensed tomato soup for the tomato sauce. I omitted the water but added the worcestershire sauce to the soup as directed. This tastes fantastic both ways! We loved it!
bradndiane

Aug 16, 2011

Best ever--not too spicy or peppery--the whole family loved them!
brelandam

May 1, 2009

These were exceelent! My husband and I both thought they were delicious and will definitely make again. Thank you for the recipe!