Beef, Basil And Rice Stuffed Peppers
|Green sweet peppers||2 Large|
|Ground beef||8 Ounce|
|Onion||1 Small, chopped|
|Canned tomatoes||7 1⁄2 Ounce, cut up (1 Can)|
|Water||3⁄4 Cup (12 tbs)|
|Long grain rice||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Dried oregano/Oregano, crushed||1⁄2 Teaspoon, crushed|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs), divided|
Halve green peppers lengthwise and remove stem ends, seeds, and membranes.
Immerse peppers into boiling water for 3 minutes.
Invert onto paper towels to drain well.
In a large skillet cook meat and onion until meat is brown, stirring to break up pieces.
Drain off fat.
Stir in undrained tomatoes, water, uncooked rice, Worcestershire sauce, basil, salt, and pepper; bring to boiling.
Reduce heat, cover, and simmer for 15 to 18 minutes or until rice is tender.
Stir in 1/4 cup of the cheese.
Spoon as much of the meat mixture as you can into pepper halves.
Place in a 2-quart square baking dish.
Spoon any remaining meat mixture into dish.