Stuffed Bell Peppers





Ingredients:

4 bell peppers
1 pound ground beef
1/4 cup uncooked rice
1 medium onion, peeled and finely chopped
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
1 (14 ounces) stewed tomatoes
1/4 cup tomato paste
1 clove garlic, peeled and minced
1/4 cup white wine
1/2 teaspoon dried oregano
1 tablespoon fresh parsley, chopped
1 tablespoon olive oil
salt and pepper to taste
Instructions:

In a food processor, combine tomatoes, tomato paste, parsley, garlic and oregano. Blend until smooth.
In a pot over medium heat, heat olive oil. Add onions and cook until limp and lightly browned. Remove half of the onions and allow to cool. In the pot with remaining onions, add the processed tomato mixture and wine. Season with salt and pepper to taste and allow to simmer for about 30 minutes, stirring occasionally.
In a bowl, gently combine ground meat, rice, the remaining half of onions, paprika, dried basil and Worcestershire sauce. Season with salt and pepper to taste.
Cut peppers lengthwise into half and remove seeds. Using a spoon, fill each pepper with ground meat mixture.
In a baking dish, add tomato sauce. Arrange bell peppers on prepared dish with cut side up. Spoon some of the sauce on each of the peppers. Cover with foil and bake in a 375 F oven for about 35 to 40 minutes or until meat is cooked through. Serve hot with the sauce.
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