Stuffed bell peppers are delicious. Every time I make them, they remind me of my Grandmother, which is funny because I have no memories of her actually cooking. After raising five kids, she decided she didn't know how to cook anymore and ate every meal out. She must have made these for me at some point though because when I taste them I am back in her kitchen, in her house, with all the pleasant feelings and memories that go with that. So, this one's for her.
While I love stuffed bell peppers, I hate the mess that goes along with making them. My old way of making these called for browning the meat in one pot, cooking the onions in another, while boiling the halved bell peppers in yet another. That didn't include the pot used to cook the rice. They tasted great, but left me with too much washing up to do. Not to mention the fact that I could never get all of the peppers arranged without having them topple over! What a pain! This recipe is my solution to all that. The Missus says these are even better than the original!
To make, get the rice cooking before doing anything else. Preheat the oven. Spray baking dishes with nonstick cooking spray. Heat olive oil in a large pot or Dutch oven.
Chop onions (see my previous post on chopping an onion without losing a finger) and bell peppers and sauté in olive oil.
Remove the onions and bell peppers from the pot and brown ground beef.
Add the onions and bell peppers to the cooked beef.
Let's hear it for parm!!!
Add cooked rice, Worcestershire sauce, and tomato sauce.
Place mixture in baking dishes and sprinkle with... wait for it... more parmesan cheese! Cover and bake until heated through. Enjoy!
I'm linking up with Winelady Cooks!