Thursday 28 August 2014

Stuffed Peppers

 One of our family favourites. Easy and delicious

                                                                                        
4 large bell peppers (any colour)
1lb 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) organic tomato sauce                                                                                          
3/4 cup shredded mozzarella cheese

  • Cut thin slice from stem end of each bell pepper to remove top of pepper.
  • Remove seeds and membranes
  • Rinse peppers.
  • 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.
  • 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
  • Heat oven to 350°F.
  • Stuff peppers with beef mixture.
  • Stand peppers upright in ungreased 8-inch square glass baking dish.
  • Pour remaining tomato sauce over peppers
  • Cover tightly with foil and bake 10 minutes.
  • Uncover and bake about 15 minutes longer or until peppers are tender.
  • Sprinkle with cheese


No comments:

Post a Comment