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.
Tangy Stuffed Peppers Recipe photo by Taste of Home
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.