These peppers are loaded with ground ground beef rice tomato sauce casserole, rice, tomatoes, and seasonings. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. For this recipe, you aren’t cooking or even browning the beef before you add it to the peppers. This tried-and-true recipe is a family favorite. Chop the edible part of tops and set aside.

Place the peppers in a large pot and cover with salted water. Reduce heat, cover, and simmer for 5 minutes. Heat the olive oil and butter in a large skillet over medium heat until oil is hot and the butter is foamy. 5 minutes, or until vegetables are tender. Bring to a simmer and cook for about 10 minutes. 4 teaspoon pepper, and Worcestershire sauce. 1 cup of the tomato sauce mixture.