Beef Stuffed Green Peppers
|Lean ground beef||1 Pound|
|Onion||1 Medium, finely chopped|
|Minced celery||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Cooked rice||1⁄2 Cup (8 tbs)|
|Tomato sauce||1 Cup (16 tbs), divided|
|Minced parsley||3 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Green peppers||4 Large, tops and seeds removed|
Place beef, onion, celery, and garlic in 2-quart microproof bowl.
Cook on HI, 5 to 6 minutes, stirring once to break up beef.
Stir in rice, egg, 3/4 cup of the tomato sauce, parsley, Worcestershire, salt, and pepper.
Fill green peppers with beef mixture, mounding top.
Arrange peppers in a ring in round or oval microproof baking dish just large enough to hold peppers upright.
Cover with casserole lid and cook on 70, 17 minutes.
Spread 1 tablespoon of the remaining tomato sauce on top of each pepper.
Serve with crusty garlic bread, if desired.