Ingredients
-
2 tablespoons oil
-
1 lb ground beef
-
1 cup chopped onion
-
3/4 teaspoon minced garlic
-
1/2 teaspoon dried thyme
-
3/4 teaspoon salt
-
1/2 teaspoon black pepper
-
1/2 teaspoon basil
-
1/8 teaspoon ground cayenne pepper
-
1 (1 lb) can whole canned tomatoes, drained
-
2 tablespoons Worcestershire sauce
-
2 cups cooked rice
-
1 cup grated cheddar cheese
-
1/3 cup grated parmesan cheese
-
8 medium bell peppers (Green Variety)
Instructions
- Cut off and discard the top fourth of the bell peppers.
- Remove the seeds and membrane.
- Place peppers upright in 1/3 to 1/2 inch salted water in heavy pot.
- Bring water to a boil and cover tightly, then lower flame and cook for exactly 5 minutes.
- Remove peppers, drain thoroughly and set aside while preparing the stuffing.
- In large heavy pot heat oil and saute the ground beef and onions until brown.
- Add garlic, thyme, salt, black pepper, basil and red pepper.
- Cook on low for 5 minutes.
- Add drained tomatoes and cook 2-3 minutes breaking up tomatoes.
- Add cooked rice and worcestershire, mixing well.
- Cover and simmer for 10 minutes.
- Remove from heat and add cheeses.
- Stuff peppers and bake at 350 degrees, uncovered, for 20-30 minutes or until lightly brown.