Wednesday, February 28, 2007
6 tsp. Beef Bouillon
2 large green, yellow or red bell peppers
1 Tbs. olive oil
1 lb. ground beef
1/3 cup chopped onions
1- 12oz. can of stewed tomatoes
1/2 cup water
1/3 cup of medium grain brown rice
1 Tbs. Worcestershire sauce
1/2 tsp dried basil leaves
1/2 cup shredded cheddar cheese
2 Tbs. sliced almonds or crushed pecans
Preheat oven to 375˚F. Slice Bell peppers in half, rinse and clean out insides. Season a large pot of boiling water with 2tsp of the bouillon. Boil bell peppers for 4 minutes in seasoned water. Drain peppers on cooling racks or paper towel.
Saute onions with 1Tbs olive oil in a large skillet. Add ground beef and brown. Drain off excess fat that accumulates in the skillet.
Stir in stewed tomatoes, uncooked rice, water, basil, 2 tsp. of beef bouillon, and Worcestershire sauce. Stir ingredients and bring to a boil. Reduce heat to low/simmer and simmer for approximately 20-25 minutes until rice is tender and mixture is not runny. Stir in half the cheese.
Sprinkle insides of the peppers with remaining bouillon and fill the peppers with the meat mixture. Set peppers inside oven safe dish. Sprinkle remaining cheese and your choice of nuts on the peppers.
Lay a sheet of tin foil loosely over the peppers and bake for approximately 12 minutes. Peppers are done when cheese is melted and peppers are heated through. Serves 4.