Ingredients
- 2 pounds ground lean meat combination of pork, veal, and beef
- 4 large green peppers
- ½ cup (uncooked) Uncle Ben’s white rice
- ¾ cup water for rice
- 3 cloves garlic minced
- 1 tablespoon dried parsley flakes
- 1 large egg beaten with fork
- 1 tablespoon Worcestershire sauce or soy sauce
- salt and coarse-ground black pepper for seasoning
- coarse-ground black pepper for seasoning
- 1 15-ounce can tomato sauce we use Furmano’s
- 1 15-ounce can crushed tomatoes we use Furmano’s
- ½ 15-ounce can petite diced tomatoes drained; we use Furmano’s
Instructions
- Bring water and ½ teaspoon salt to a boil in a small saucepan. Add rice, cover with lid and reduce heat to simmer or low until water is completely absorbed, about 20 minutes. Turn off heat and let stand to cool.
- Preheat oven to 375°F.
- Rinse green peppers and cut in half lengthwise, removing stems, seeds and ribs.
- In a large mixing bowl combine ground meats. Fold in egg, garlic, parsley, cooled white rice, ¼ can tomato sauce, Worcestershire sauce or soy sauce, ½ teaspoon salt, and ¼ teaspoon black pepper. Combine all ingredients and mix by hand thoroughly.
- Fill each green pepper half equally with ground meat mixture. Place into a large baking pan. Pour crushed tomatoes, diced tomatoes and the remaining tomato sauce over the stuffed peppers and into the baking pan as well.
- Cover with aluminum foil and bake at 375°F for 50-60 minutes or until an internal temperature of 165-170°F is reached.
