STUFFED PEPPERS

MAKES 6 SERVINGS

6 green bell peppers
1 pound ground beef
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 (14¾-ounce) cans diced tomatoes
1 teaspoon Worcestershire sauce
½ teaspoon ground allspice
1 cup cooked long-grain white rice
Cooking spray
1 tablespoon unsalted butter
½ cup seasoned bread crumbs

1. Preheat the oven to 350°F.
2. Cut off the top of each bell pepper and remove the seeds. Put the peppers in a large pot of boiling salted water and cook for 5 minutes. Drain well and set aside.
3. Set a skillet over medium heat. Add the beef, onion, and garlic, and season with salt and pepper. Cook, breaking up any lumps with the back of a spoon, until the beef is browned thoroughly, about 10 minutes. Add the tomatoes and simmer for 10 minutes.Add the Worcestershire sauce, allspice, and rice; stir well.
4. Coat a 9 × 13-inch casserole dish with cooking spray. Stuff the peppers with beef mixture and place them in the prepared casserole dish. In a small saucepan, melt the butter. Remove the pan from the heat and stir in the bread crumbs. Scatter the bread crumbs over the peppers and place the dish in the oven. Bake for 25 minutes or until the bread crumbs are golden brown and the meat is heated thoroughly.

Tomato Sauce

stuffed peppers with a rich tomato sauce.

MAKES 4 CU PS

2 tablespoons unsalted butter

1 medium onion, diced

2 garlic cloves, minced

3 cups diced canned tomatoes

½ cup finely minced celery

1½ tablespoons white wine vinegar

1 tablespoon minced fresh parsley

1 teaspoon sugar

1½ teaspoons salt

½ teaspoon freshly ground black pepper

In a saucepan set over low heat, melt the butter. Add the onion and garlic; sauté for about 8 minutes or until

tender. Add the tomatoes, celery, vinegar, parsley, sugar, salt, and pepper and cook about 10 minutes.

Pour the sauce over the peppers before baking.