Ingredients:
8 medium bell peppers ( Green Variety)
2 tablespoons oil
1 lb ground beef
1 cup chopped onions
3/4 teaspoon minced garlic
1/2 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon basil
1/8 teaspoon ground cayenne pepper
1 (1 lb) can whole canned tomatoes, drained
2 tablespoons Worcestershire sauce
2 cups cooked rice
1 cup grated cheddar cheese
1/3 cup grated parmesan cheese
Directions:
Cut off and discard the top fourth of the bell peppers.
Remove the seeds and membrane.
Place peppers upright in 1/3 to 1/2 inch salted water in heavy pot.
Bring water to a boil and cover tightly, then lower flame and cook for exactly 5 minutes.
Remove peppers, drain thoroughly and set aside while preparing the stuffing.
In large heavy pot heat oil and saute the ground beef and onions until brown.
Add garlic, thyme, salt, black pepper, basil and red pepper.
Cook on low for 5 minutes.
Add drained tomatoes and cook 2-3 minutes breaking up tomatoes.
Add cooked rice and worcestershire, mixing well.
Cover and simmer for 10 minutes.
Remove from heat and add cheeses.
Stuff peppers and bake at 350 degrees, uncovered, for 20-30 minutes or until lightly brown.
Servings: 4
Time preparation: 30 min.
Time total: 90 min.