Stuffed Green Peppers

Recipe Ingredients

6		Green peppers (large)
1 lb	454g / 16oz	Ground beef
1/2 cup	31g / 1.1oz	Chopped onion
1		Tomatoes - undrained & cut up
1/2 cup	80g / 2.8oz	Long-grain rice
1/2 cup	118ml	Water
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Worcestershire sauce
2 tablespoons	30ml	Dried parsley
1 1/2 teaspoons	7.5ml	Dried basil
		Spaghetti sauce

Recipe Instructions

Preheat oven to 350.

Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup, set aside. Cook the whole green peppers, uncovered, in boiling water for 5 minutes, invert to drain well.

In a skillet, cook ground beef, onion and the 1/4 cup chopped green pepper until meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire sauce, dash pepper, parsley, and basil. Bring to a boil; reduce heat.

Cover and simmer 15 minutes or until rice is tender. Stuff peppers with meat mixture. Cover tops with spaghetti sauce and bake uncovered for 30 to 35 minutes.

Source:
Cooking Light, May 1995, page 76

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.