Stuffed Green Peppers Recipe

If you like a more tender green pepper, feel free to steam or parboil them before filling. Just be sure to cool them before handling.

1 lb ground beef
1/2 onion, minced
2 cloves garlic, minced
1/2 t each: dried oregano and basil, rubbed
1 small can stewed canned tomatoes
1 cup beef broth
1/2 cup uncooked white rice
salt and pepper to taste
3-4 large bell peppers, cut in half lengthwise
1 1/2 cups shredded cheese (I used Mozzarella)
Brown beef in a large frying pan or Dutch oven over medium heat. Drain. Stir in onion and cook another few minutes. Stir in garlic and herbs and cook another minute or so. Stir in remaining ingredients (except peppers and cheese). Cover and simmer over medium low heat 15 minutes, or til liquid is absorbed, stirring occasionally.
Meanwhile, preheat oven to 350°.

Spoon an equal amount of meat mixture into each bell pepper half. Place in a high sided baking pan. (The dish should keep the peppers upright while baking).

Add a little water to the bottom of the dish.

Bake peppers about 20 minutes. Sprinkle evenly with cheese and bake another 10 minutes.


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