Stuffed Peppers
| Preheat oven to 350°F | ||||||
| Cook 1/2 cup white rice | ||||||
| Cut tops off peppers, scoop out seeds and ribs | ||||||
| 1 1/2 lb ground beef | brown over medium, breaking up, until no pink remains and 160°F, 8 to 10 min; drain fat | cook 1 min | stir in off heat | stuff, stand upright in baking dish | pour over | bake covered 350°F 45 min, then uncovered until peppers are tender, 15 min |
| 1 medium onion, chopped | ||||||
| 2 cloves garlic, minced | ||||||
| 1 1/2 cups cooked white rice | ||||||
| 1 (15 oz) can tomato sauce, for the filling | ||||||
| 1 tsp Italian seasoning | ||||||
| 1 tsp salt | ||||||
| 1/2 tsp black pepper | ||||||
| 6 large green bell peppers, tops cut off and seeded | ||||||
| 1 (15 oz) can tomato sauce, for the top | ||||||
- Preheat oven to 350°F
- Cook 1/2 cup white rice
- Cut tops off peppers, scoop out seeds and ribs
Ingredients
- 1 1/2 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups cooked white rice
- 1 (15 oz) can tomato sauce, for the filling
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 6 large green bell peppers, tops cut off and seeded
- 1 (15 oz) can tomato sauce, for the top
Steps
- brown over medium, breaking up, until no pink remains and 160°F, 8 to 10 min; drain fat: ground beef, onion
- cook 1 min: step 1, garlic
- stir in off heat: step 2, cooked white rice, tomato sauce, Italian seasoning, salt, black pepper
- stuff, stand upright in baking dish: step 3, green bell peppers
- pour over: step 4, tomato sauce
- bake covered 350°F 45 min, then uncovered until peppers are tender, 15 min: step 5
