Until my 20’s, bell peppers and I were far, far, far from fast friends.
I viewed the crunchy, green orbital vegetables with a look of disdain whenever they appeared on pizzas or veggie platter plates and as a kid, wrinkled my nose and plotted how to ditch every single bite in a napkin when my mom served them up for dinner.
But just like taking leisurely car rides on a Sunday afternoon, reading novels with long words you finally understand but now need readers to see, and taking hot baths (give me a tub every night of the week!), eating the food you hated as a kid suddenly becomes not. that. bad. as an adult. And sometimes, even really, really good.
And whenever I can serve a meal in it’s own vessel, it’s bonus time. Enter, stuffed bell peppers.
6 medium green peppers
1 lb ground beef
1 chopped onion
1 (6 7/8 ounce) box of Rice-a-Roni mix, Spanish flavour
1 (16 ounce) can tomato sauce
1 teaspoon sugar
1 (14 1/2 ounce) can tomatoes (for use in making the rice)
1 cup shredded cheddar cheese or 1 cup American cheese
Remove tops and seeds from peppers; parboil peppers for 5 minutes and drain.Place peppers in a baking dish.Combine ground beef and onion and cook together until done.Drain and set aside.
Prepare Rice-A-Roni according to package directions.When rice is done,combine it with the beef and onion.Fill peppers with rice mixture.
Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not over)….To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Head On Over To Next Page Or Open button