Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies
Peppers Stuffed with Beef and Brown Rice Recipe
Green peppers stuffed with beef and brown rice can be served hot for lunch or dinner. These stuffed peppers should microwave nicely because the beef and the brown rice is already cooked.
4 medium green bell peppers
1 cup cooked ground beef, drain fat from cooked beef
2 cups cooked brown rice*
1 cup tomato sauce
1/2 cup soft bread crumbs
1 small cayenne pepper, some seeds removed chopped fine*
3/4 cup frozen corn
3/4 cup onion, chopped fine
1/2 tsp. dried basil
Salt and pepper to taste
1 tspn olive oil
1 small can tomato juice
1 cup Monterey Jack cheese, shredded
Preheat oven to 375 degrees. Oil medium-sized fairly deep baking pan.
Cut green peppers in half and remove seeds (see note below). Make filling for peppers by mixing together tomato sauce, cooked ground beef, cooked rice, corn, one half of the cayenne pepper, bread crumbs, onion, basil, salt and pepper.
Use a teaspoon to place ground beef and rice mixture into pepper halves. Place the filled peppers close together in oiled baking pan. Mix remaining cayenne pepper with the tomato juice, pour into pan and place baking dish on middle rack in oven.
Bake stuffed peppers for 33 to 45 minutes or until peppers are done. Spoon juice over peppers. Divide shredded cheese and sprinkle on tops of peppers. Allow to rest and settle for about 15 minutes before serving.
Serve 2 half stuffed peppers per person. Make a simple green salad and serve with a warm loaf of French bread.
Simple Green Salad
Use one cup of torn lettuce, any kind; one medium sized plum tomato for each person and one thinly sliced red onion. Put lettuce and onion in a large bowl, quarter the tomatoes before adding. Dress salad with store-bought dressing or make your own easy oil and vinegar dressing. Use the 3 to 1 (oil 3, vinegar 1) formula and you canít go wrong.
Basic Quick and Easy Vinaigrette
3/4 cup light olive oil
ľ cup apple cider vinegar
1/4 tspn. ground black pepper
1/4 tspn. dried Italian herb blend, tarragon, or basil
Put ingredients in a small bowl and use a fork or whisk to emulsify the ingredients. You can accomplish the same by shaking the ingredients in a jar with a lid.
Make one cup. Refrigerate remaining dressing to store.
*Use quick-cooking brown rice.
*Do not remove all of the seeds from the cayenne pepper, you want to keep the heat.
Recommended Product: many people still think salad spinners are a waste of money and time, I can assure you they are not. They leave lettuce water-free and crisp. After many years I finally bought an OXO salad spinner, it is a little larger than my old one and I don't have to pull a cord. You can buy OXO brand from department stores, but Amazon has them as well. Check prices before you buy. I paid more for mine because I was in the store and wanted to use it that same day. See OXO Salad Spinner
| Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map
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.
Website copyright © 2013 Minerva WebWorks LLC. All rights reserved.