Stuffed Bell Peppers
Recipe courtesy of The New Orleans Cookbook by Rima and Richard Collin
Bell Peppers Stuffed with Ground Beef, Parmesan, and Cheddar Cheese
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Cut off and discard the top 1/8 to 1/4 of each bell pepper. Remove seeds and white membrane.
Place peppers upright in 1/3 to 1/2 inch salted water in a saucepan. Bring water to boil, cover tightly, lower heat, and cook for 5 minutes.
Remove peppers, drain, and set aside while preparing stuffing.
In large skillet, heat the vegetable oil and sauté the ground beef and onion until brown, 8 to 10 minutes. Add parsley, garlic, thyme, basil, cayenne, salt, and pepper. Continue cooking and stirring over low heat for a couple more minutes then add tomatoes. Cook for 6 to 8 minute more while breaking up the whole tomatoes with a wooden spoon. Add the cooked rice and Worcestershire and mix well; cover and simmer for another 10 minutes. Uncover, turn heat off and add grated Cheddar and Parmesan cheeses. Mix well; taste and adjust seasoning.
Stuff the parboiled peppers with meat and rice mixture and bake uncovered in preheated 350˚F oven for 30 minutes until light brown on top.
Serve while hot.