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Stuffed Peppers Estia

1 pound ground beef
2 cups cooked rice for filling
1 large zucchini, cubed
6 yellow or red bell peppers, tops, seeds and membranes removed
2 8-ounce cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon Italian seasoning

Preheat oven to 350˚F. Place rice and 1 cup water in a saucepan. Cover and bring to a simmer. Cook for 15 minutes. In a skillet over medium heat, cook the beef until it loses its color. Remove to a plate, then sauté zucchini until golden. Arrange peppers in a baking dish with the hollow sides facing upward. In a bowl mix the beef, cooked rice, zucchini, 1 can tomato sauce, Worcestershire, garlic and onion powder, salt and pepper. Divide the mixture among peppers. Mix the remaining can tomato sauce and Italian seasoning in a bowl and pour over the stuffed peppers. Place pepper tops on stuffed peppers. Bake for 1 hour, basting with sauce every 15 minutes, until peppers are tender.

6 servings
Westside Market

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