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Stuffed Green Peppers

Recipes From Work & Family


Stuffed greens peppers make a hearty meal and assures that you get your vegetable because it's the container for the beef.



This is good served with buttered rice and corn muffins.

8 ounces/227 g lean ground beef

2 cups/500 mL water

2 tbsp/30 mL Beef Soup Base

1-1/3 cups/330 mL quick rice

2 tbsp/30 mL butter

1 tbsp/15 mL Onion Flakes

1-1/2 tsp/7.5 mL Chili Powder

1/2 tsp/2.5 mL Garlic Salt

1/2 tsp/2.5 mL Oregano

1/2 tsp/2.5 mL Basil

1 can (8 oz/227 g) tomato sauce

4 medium green bell peppers

1/2 cup/125 mL grated Cheddar cheese


Directions

1. Brown beef in large saucepan; drain grease if necessary. Add water and next eight ingredients. Bring to a boil; remove from heat. Cover and let stand for 10 minutes. Add tomato sauce.

2 Cut a small slice from stem end of peppers and discard. Remove seeds and fill peppers with rice mixture. Stand upright in deep baking dish. Cover and bake at 375F/190C for 45 minutes to 1 hour or until peppers are tender.

3 Sprinkle cheese over tops and return to oven until cheese melts; serve immediately.

Serve with rice. Spoon tomato gravy over rice.

Makes 4 servings.

Recipe From Watkins

(c)Vanette Ryanes

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Content copyright © 2013 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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