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Ingredients
| green bell pepper: 8 |
| ground beef: 2 lbs |
| olive oil: 3 Tbl |
| onions: 2 (chopped) |
| salt: 2 tsp |
| black pepper: 1/2 tsp |
| ground cumin: 1/2 tsp |
| dried cilantro (coriander): 1/2 tsp |
| fresh basil (chopped): 1/2 tsp |
| fresh oregano (leaves): 1/2 tsp |
| garlic powder: 1/2 tsp |
| worcestershire sauce: 2 Tbl |
| celery (chopped): 1 cup (chopped fine) |
| white rice: 1 cup (uncooked) |
| soup - tomato: 2 cups |
| water: 1 cup |
Dutch Oven Stuffed Bell Peppers
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
- Cut stem from green peppers, remove stem, seeds, and veins.
- Wash and blanch in boiling water for 2 minutes.
- Remove, drain and cool.
- Heat olive oil in large skillet.
- Add meat, onion and celery.
- When meat is browned, drain and put back in skillet and add spices and Worcestershire sauce.
- Stir until mixed well then remove from heat.
- Prepare rice according to package directions.
- When done, add to meat mixture, stir to mix well, then heap mixture into peppers.
- Arrange in Dutch oven or a casserole and cover with soup and water mixture.
- Bake at 350 F for one hour.