Ingredients
1/2 c. onion, chopped
1/4 c. celery, chopped
salt and pepper, to taste
1 lb. ground beef
1 1/2 tsp. Worcestershire sauce
4 bell peppers
1 c. cooked rice
1 (15 oz.) can tomato sauce
shredded Cheddar cheese
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Mildly fruity Basque chili — French finishing pepper
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Mildly fruity Basque chili — French finishing pepper
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Saute onion, celery, meat and Worcestershire sauce. Add salt and pepper to taste. Drain excess fat. Remove tops and seeds from peppers and cook in boiling water for about 5 minutes. Drain. Add rice and 1/2 the tomato sauce to the meat mixture and stir thoroughly. Spoon meat mixture into peppers and stand peppers in baking dish. Add about 1/2-inch water to the baking dish. Spoon remaining tomato sauce over stuffed peppers. Bake at 350° for 25 minutes uncovered. Garnish with grated cheese and bake for 5 more minutes. Serves 4.