Stuffed Green Peppers Ingredients: 8 medium Green Bell Peppers 2 Onions, chopped 2 stalks Celery, chopped 4 Green Onions, chopped 4 cloves Garlic, minced 2 pounds ground Sirloin 2 cups cooked Rice* 1 teaspoon Dried Oregano 1/2 teaspoon Dried Basil 2 tablespoons Worcestershire Sauce 1/4 teaspoon Cayenne 3 tablespoons Tomato Paste 1/2 cup shredded, reduced fat Cheddar Cheese Cooking Directions In large pot, bring water to boil. Meanwhile, cut top off each green pepper and scoop out seeds. Place in boiling water for 5 to 10 minutes or until pepper is tender. Remove from water and place in 3-quart baking dish. In large skillet coated with no stick cooking spray, saute onions, celery, green onions and garlic until tender. Add ground sirloin cooking until done. Drain any excess grease. In large bowl, combine cooked rice with ground meat mixture. Add remaining ingredients except cheese, mixing well. Stuff each pepper with meat mixture and divide cheese on top. Bake at 350 degrees for 20 to 25 minutes or until cheese is melted and peppers are heated. . *Recommend using 100% Natural Aromatic Creole Rose Rice. Nutritional Information Per Serving: Yield: 8 servings 259 Calories 66 mg Cholesterol 5.8 g Fat 20.2% Calories from Fat Clegg Holly. "A Trim and Terrific Louisiana Kitchen Southern Cuisine." 1993. back to list of recipes