Basil & Beef Stuffed Peppers
|Yellow pepper/Green /red peppers||6 Medium|
|Ground chuck||1 1⁄2 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Minced garlic||1 Clove (5 gm)|
|Cooked long grain rice||1 1⁄2 Cup (24 tbs)|
|Sliced pimientos||2 Ounce, drained (1 Jar)|
|Canned tomato sauce||15 Ounce (1 Can)|
|Brown sugar||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Garlic salt||1⁄2 Teaspoon|
|Shredded sharp cheddar cheese||1 1⁄2 Cup (24 tbs)|
Preheat oven in Convection Bake to 375°F (*350°F).
Cut off tops of peppers. Remove seeds and membrane.
Cook beef, onion, celery, garlic, salt, pepper and nutmeg until beef is browned. Add rice and pimiento. Mix well.
Combine tomato sauce, brown sugar, lemon juice, Worcestershire sauce, garlic salt and basil. Pour 1/4 of the sauce into the meat mixture. Fill each pepper with about
1 1/4 cup of filling.
Arrange stuffed peppers in a 3-quart (9" x 13") baking dish.
Convection Bake for 30 to 40 minutes until peppers are tender.
Top with remaining sauce and cheese. Convection Bake an additional 5 minutes or until cheese is melted.