Stuffed Peppers 4 large bell peppers (any color) 1 lb lean (at least 80%) ground beef 2 tablespoons chopped onion 1 cup cooked rice 1 teaspoon salt 1 clove garlic, finely chopped 1 can (15 oz) tomato sauce 3/4 cup shredded mozzarella cheese (3 oz) Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain. 2 In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot. 3 Heat oven to 350°F. 4 Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers. 5 Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Posted on: Fri, 16 Jan 2015 04:52:51 +0000
Trending Topics
Recently Viewed Topics
© 2015