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Categories:
olive bell peppers ground beef onion thyme rice tomato eggs clove garlic basil Worcestershire sauce salt fresh breadcrumbs olive oil
Viewed: 12 - Published at: 2 years agoIngredients
- 2 T. olive or vegetable oil
- 4 bell peppers, any color
- 8 oz. ground beef or turkey
- 1/2 onion, finely chopped
- 1/2 tsp. dried thyme
- 1 c. cooked rice
- 1 ripe tomato, peeled, seeded and finely chopped
- 2 large eggs, lightly beaten
- 1 clove garlic, minced
- 1 tsp. dried basil or marjoram, crumbled
- Worcestershire sauce or red pepper flakes to taste
- Salt & pepper to taste
- 1/2 c. fresh breadcrumbs
- 1 T. olive oil or melted butter
Method
- Preheat oven to 375. Oil a baking dish in which the peppers will fit snugly.
- Prepare bell peppers for stuffing. Steam over boiling water for 10 minutes.
- Heat the oil in a large skillet. Add and saute over medium heat until the beef is lightly colored, about 10 minutes: beef or turkey, onion, and thyme.
- Add rice, tomato, eggs, garlic, basil or marjoram, Worcestershire sauce or red pepper flakes to taste, salt and pepper
- Fill the peppers with the meat mixture and set them in the baking dish. Combine and sprinkle over the tops breadcrumbs, olive oil or melted butter
- Bake until the peppers are tender and the filling hot, about 25 minutes. If necessary, brown the tops under the broiler.
