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Stuffed Peppers With Tomato-Basil Sauce

beef - ground

6 large green, yellow or red peppers
1/4 pound medium ground beef
1 onion; finely chopped
2 cups cooked rice
1 1/2 cups drained canned tomatoes
1/2 cup tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 1/2 cups tomato sauce with basil

Slice top off each pepper; chop tops and save to add to filling. Remove core, seeds and white membranes from peppers. Blanch peppers in boiling water for 3 minutes; drain and set aside. In large skillet or heavy saucepan, cook beef, onion and chopped pepper until beef is browned and onions are tender. Drain off any fat. Stir in rice, tomatoes, tomato sauce, Worcestershire and salt; simmer for 2 minutes. Spoon meat mixture into peppers. (Recipe may be prepared ahead to this point and refrigerated or frozen.) Bake in 350 F oven for 20 minutes or until hot. Serve with tomato- basil sauce to spoon over.

Contributor: Smart Cooking - Anne Lindsay

Yield: 6 servings

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