Stuffed Bell Peppers

Old Fashioned Stuffed Peppers

4 green peppers

1 lb ground beef

1 small onion, minced

3 cups cooked rice

2 eggs

¾ tsp salt

½ tsp paprika

1 tsp Worcestershire sauce

8 oz can tomato sauce (opt)

1 ½ cups grated sharp cheddar cheese (opt)

Heat oven 350*. 

Bring a pot of water to a boil.  Meanwhile, remove core from peppers and cut them in half lengthwise.  Remove the white membrane.  Dunk pepper halves in boiling water to soften – about 5 minutes.  Drain well.

Meanwhile, combine ground beef and onion in a skillet and cook over medium heat until the beef is cooked and the onion is soft.  Remove from the heat and mix in rice plus ¼ cup of water (if rice is hot and freshly cooked, you can omit the water).

Beat eggs with salt, paprika, Worcestershire sauce and black pepper and add to hamburger mixture.  Use this mixture to fill the pepper halves (about ¼ to ½ cup per half).  Place halves in a lightly greased baking dish and drape loosely with aluminum foil for 30 minutes, or until heated through.

If you like, spoon a Tbsp of tomato sauce over each pepper, and sprinkle with grated cheese.

Makes 4 servings.