Stuffed Bell Peppers

Ingredients:

6 green bell peppers, tops cut away and seeds removed

2 tablespoons vegetable oil

1 finely chopped yellow onion

1/2 cup finely chopped green bell pepper

1 pound ground beef

1 tablespoon minced garlic

1/4 cup finely chopped fresh parsley leaves (optional)

1 teaspoon salt

1/2 teaspoon ground black pepper

2 cups cooked long or medium-grain white rice

8 ounces tomato sauce

1 15 oz. can petite diced tomatoes

 

Directions

Preheat the oven to 350 degrees F.

In a large pot of boiling water, parboil the peppers until just tender, 5 or 6 minutes. Remove with a slotted spoon and dry on paper towels.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft. Add garlic and allow to cook a couple minutes longer, then remove from skillet (put in a bowl). Add beef to skillet and cook until brown and cooked through, then drain.  Combine peppers, onions, and garlic back in the skillet with the beef; add rice, tomato sauce, salt & pepper, and stir well.  Adjust the seasoning to taste.

Pour 1 can of petite diced tomatoes into a baking dish large enough for all the peppers. Stuff the bell peppers with the meat & rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

Remove from the oven and let rest for 10 minutes before serving.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s