Stuffed Bell Peppers
This is almost exactly how I make stuffed peppers. Except that I brown and season the meat beforehand, pour off the oil, mix in the remaining ingredients, stuff the peppers, and then cover during baking. I never baste…the steam does the basting for me. The last five minutes of baking remove the cover and sprinkle grated mozzarella or cheddar over each pepper for added flavor if you like.
6 medium green peppers
1 lb ground beef
1 chopped onion
1 (6 7/8 ounce) box of Rice-a-Roni mix, Spanish flavor
1 (16 ounces) 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).
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