DUTCH OVEN STUFFED PEPPERS

menu for you
DUTCH OVEN STUFFED PEPPERS
8 large green peppers
2 lb ground beef
3 tbs olive oil
2 medium onions, chopped
2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp basil
1/2 tsp oregano
1/2 tsp garlic powder
2 tbs Worcestershire sauce
1 cup celery, chopped fine
1 cup uncooked rice
2 cup tomato soup
1 cup water
Cut stem from green peppers, remove stem, seeds,
and veins. Wash and blanch in boiling water for two
minutes. Remove, drain, and cool. Heat olive oil in
large skillet. Add meat, onion, and celery. When
meat is browned, drain, put back in skillet and add
spices and Worcestershire sauce. Stir until mixed
well then remove from heat. Prepare rice according
to package directions. When done, add to meat
mixture, stir to mix well, then heap mixture into
peppers. Arrange in Dutch oven and cover with
soup and water mixture. Bake at 350 for 1 hour.