Stuffed Peppers

I cannot believe I've never had these before. Seriously. How did I not know about this?!

After visiting a farmer's market and getting a screaming deal on peppers (and green beans, tomatoes, cucumbers and other things), I brought home around 10 red and yellow peppers (capsicums, Mum!)

I did a little search for some recipes for stuffed peppers, and found this one. It had to be modified, of course, to what I had on hand, plus I like to double the veggies, and halve the meat.

I had two leftover, so wrapped them in plastic, and then foil - and froze them. In a few days, I'll thaw, reheat and eat to see if I will be doing these for the freezer or not.

We really really enjoyed these.  The little one had a desconstructed version :)

Source: Adapted from Southern Food

STUFFED PEPPERS

INGREDIENTS: 

• 6 green bell peppers (I used red and yellow)
• 1 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup chopped onion (I doubled this)
• 1/2 cup chopped celery (I doubled this)
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 clove garlic, crushed (I doubled this)
• 1 teaspoon dried leaf oregano
• 1/2 teaspoon dried leaf basil (I doubled this)
• Pinch red pepper flakes
• 2 teaspoons salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 egg, lightly beaten
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 pounds lean ground beef or chuck (I used 1lb)
• 1 1/2 cups cooked long-grain rice
• shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional

DIRECTIONS:

1.  Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
   
2. Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender.
   
3. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
4. In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.