Friday, January 14, 2011

Stuffed Peppers

8-9 peppers, green, red, yellow (does not matter)
2 T oil
1 cup onion, chopped fine
1 1/2 lbs ground beef
1 1/2 cups dry rice
16 ounces tomato sauce

Cut the tops off and remove seeds and membranes.

Cut away pepper from around the stems, which will be discarded.

Finely dice the pepper pieces and onion.

Brown beef in pan, drain.

Add 2 T of oil, reserved peppers and onion, cook until onion is clear.

Place 3 cups of water in a pot and bring to boil

Place the 1 1/2 cups dry rice in the water, cover and simmer for 20 minutes or until the rice is done.

When the rice is done add to the pan with the beef and onion mix and stir well. Add about 10 oz of tomato sauce. Mix again.

Place about 1/8" of water in a baking pan.

Place mix in each pepper and stand up the peppers in an oven proof pan.

Pour the remaining tomato sauce over the peppers, making sure none gets in the pan.

Cover with foil and bake at 350 for about 60 minutes.

Remove foil and bake an additional 15 minutes.


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