Recipe information
Ingredients for - Tangy Stuffed Peppers
1. 4 large green peppers -
4. 1-1/2 cups cooked long grain rice -
6. 6 teaspoons Worcestershire sauce, divided -
10. Additional Parmesan cheese, optional -
How to cook deliciously - Tangy Stuffed Peppers
1. Stage
Cut tops off peppers and remove seeds. Finely chop pepper tops; set aside. In a large saucepan, cook whole peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
2. Stage
In a large skillet, cook the beef, onion and chopped peppers over medium heat until meat is no longer pink and vegetables are tender; drain. Remove from the heat. Stir in the rice, Parmesan cheese, 4 teaspoons Worcestershire sauce and salt. Spoon into peppers.
3. Stage
Place in a greased 2-qt. baking dish. Combine the tomato sauce, water and remaining Worcestershire sauce; drizzle over peppers.
4. Stage
Cover and bake at 350° for 25-30 minutes or until peppers are tender. Sprinkle with additional Parmesan cheese if desired.
