Ingredients
- 4 large bell peppers any color
- 1 pound lean ground beef
- 2 tablespoons chopped onion
- 1 cup cooked rice
- 1 teaspoon salt
- 1 clove garlic finely chopped
- 1 can Tomato Sauce 15 oz.
- 3/4 cup shredded mozzarella cheese
Servings:
Instructions
- Heat oven to 350. Cut a thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven or large saucepan, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- In 10-inch skillet, cook ground beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic, and 1 cup of the tomato sauce; cook and stir over medium heat until mixture begins to boil. Remove from heat.
- Stuff peppers with beef mixture. Stand peppers upright in an ungreased 8-inch square (2-quart) glass baking dish. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Recipe Credits:
Betty Crocker - Lost Recipes
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