BEEF STUFFED PEPPERS - March 3, 2010

Beef-Stuffed Peppers- March 3, 2010

NOTE: These peppers are steeped in a savory tomato sauce making them
very tender and delicious. Served over a bed of rice, this dish is a
meal in itself. Even if you don't like green peppers, after tasting
these you may very well change your mind. For a healthier pepper, try
stuffing them using ground white turkey instead.

4 medium peppers, green or mixed yellow and red

1 pound ground chuck
¼ cup plain bread crumbs
¼ cup grated Parmesan cheese
2 cloves garlic, chopped
2 tablespoons fresh curly parsley, chopped
2 eggs
1 teaspoon salt
¼ teaspoon ground black pepper

1/3 cup mild olive oil

½ to 3/4 cup celery, chopped small
½ onion, chopped small

1 (15-ounce) can diced tomatoes, juice included
1 teaspoon sugar
½ teaspoon dried basil leaves
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup Kitchens Basics low-sodium chicken stock

1 (15-ounce) can tomato sauce

3 cups Minute Rice, prepared
parsley sprigs

1. Preheat oven to 350 degrees. Core peppers and cut each one in
half. Remove seeds and ribs. Wash the peppers and set aside.

2. Mix the ground chuck, bread crumbs, cheese, garlic, parsley, eggs,
salt, and pepper. Divide filling between the peppers, filling each
half.

3. In large skillet over medium heat, brown the filled peppers in
oil, turning once to brown, about 3 minutes on each side, being
careful to keep filling intact. If all the peppers do not fit on the
first browning, divide them until all are browned. Place peppers in a
large deep baking dish; set aside.

4. Using the same skillet, brown the celery and onion until slightly
golden, about 4 to 5 minutes, adding more oil if needed. Add the
tomatoes, sugar, basil, salt and pepper. Simmer about 5 minutes. Add
the chicken stock; stir until blended. Remove from heat and pour
sauce over peppers in baking dish.

5. Cover with foil and bake 30 to 40 minutes, or until sauce is
bubbly and thick. Prepare rice according to package directions.
Remove peppers when hot and bubbly and arrange over the rice on a
large platter. Garnish with parsley sprigs. Serves 8.