Thursday, March 18, 2010

Stuffed Peppers

In the mood for something Healthy. Try serving stuffed peppers for dinner tonight or put them out on the buffet at your next gathering. We serve these colorful beauties at many of our events and the guests respond really well to them. Its not everyday you see these presented as an item on the buffet . If you want to make this dish even healthier substitute beef with chopped turkey. Let me inspire you to make this dish and impress all your friends and family.


4 green or red Holland or bell peppers
5 Tbsp extra-virgin olive oil
1 medium onion chopped
1 clove of garlic chopped
1 lb of lean ground beef
1 1/2 cup of cooked rice
1 cup of canned crushed tomato
1 tsp of dried oregano
2 pinches Fresh ground pepper
1/2 cup ketchup
1/2 tsp of Worcestershire Sauce
Tabasco sauce

Cut the top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.

Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.

Drizzle remaining 1 tbsp. Oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed pepper is 150-160°F.

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