Recipe created by Crystal Cook and Sandy Pollock
October 17, 2011
6 green bell peppers
1 pound ground beef
1 large onion, finely chopped
2 garlic cloves, minced
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 (14 3/4-ounce) cans diced tomatoes
1 tsp. Worcestershire sauce
½ tsp. ground allspice
1 cup cooked long-grain white rice
1 Tbsp. unsalted butter
1/2 cup seasoned bread crumbs
Preheat the oven to 350°F.
Cut off the top of each bell pepper and remove the seeds. Put the peppers in a large pot of boiling salted water and cook for 5 minutes. Drain well and set aside.
Set a skillet over medium heat. Add the beef, onion, and garlic, and season with salt and pepper. Cook, breaking up any lumps with the back of a spoon, until the beef is browned thoroughly, about 10 minutes. Add the tomatoes and simmer for 10 minutes. Add the Worcestershire sauce, allspice, and rice; stir well.
Coat a 9 x 13-inch casserole dish with cooking spray. Stuff the peppers with beef mixture and place them in the prepared casserole dish. In a small saucepan, melt the butter. Remove the pan from the heat and stir in the bread crumbs. Scatter the bread crumbs over the peppers and place the dish in the oven. Bake for 25 minutes or until the bread crumbs are golden brown and the meat is heated thoroughly.
Once the peppers are stuffed, they freeze well. Just make the bread crumbs and/or sauce fresh the day you want to serve the dish. Thaw the peppers, assemble, and bake.