1/2 lb. ground beef
1 (8 oz.) can tomato sauce, divided
1/4 cup uncooked instant rice
3 tbsp. shredded cheddar cheese, divided
1 tbsp. chopped onion
1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1 egg, beaten
|
|
|
|
|
|
| STUFFED PEPPERS FOR TWO | |||||
| Yields 2 | |||||
| 2 med. green peppers 1/2 lb. ground beef 1 (8 oz.) can tomato sauce, divided 1/4 cup uncooked instant rice 3 tbsp. shredded cheddar cheese, divided 1 tbsp. chopped onion 1/2 tsp. Worcestershire sauce 1/2 tsp. salt 1/4 tsp. pepper 1 egg, beaten |
|||||
| Cut tops off of the peppers and discard seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside. In a bowl combine beef, 1/4 cup of tomato sauce, rice, 2 tbsp. of cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2 qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350 for 45-60 minutes or until meat is no longer pink and peppers are tender. Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted. | |||||