Stuffed Bell Peppers

These are very easy to make but can be a bit time-consuming because you have to get the ground beef cooked through and that takes almost an hour in the oven. Other than that, a simple recipe you can make ahead with great results!!

Stuffed Bell Peppers

5-6 large bell peppers (any color)
1 TBS butter
1 TBS olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 14.5-oz. can crushed tomatoes
1 8-oz. can tomato sauce
1 tsp dried oregano
3/4 tsp dried basil
2 tsp salt, divided
1/2 tsp black pepper, divided
1 egg, lightly beaten
1 1/2 tsp Worcestershire sauce
1 1/2 pounds lean ground beef or chuck, uncooked
1 1/2 cups cooked rice
sharp cheddar cheese, shredded

Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops) and chopped onion for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, garlic, oregano, basil, 1 tsp salt, and 1/4 tsp pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining salt, pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.

Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 375F for 50 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

Tip: If you want to do these ahead the night before, just stuff the peppers, pour the sauce over top, cover and refrigerate. Then pop them into the oven and follow the same baking directions.