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 375ºF/190ºC 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