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Stuffed Green Peppers Recipe

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This recipe for Stuffed Green Peppers is from JOHNSON Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 large green peppers
1 lb. ground beef
2 T. chopped onion
1 t. salt
1/8 t. garlic salt
1 c. cooked rice
1 can (15 oz) tomato sauce
3/4 c. shredded Mozzarella cheese
Directions:
Directions:
Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Cook peppers in enough boiling water to cover 5 minutes; drain.
Cook and stir ground beef and onion in 10-inch skillet until beef is light brown; drain. Stir in salt, garlic salt, rice and 1 cup of the tomato sauce; heat through.
Stuff each pepper with beef mixture; stand upright in ungreased baking dish, 8x8x2 inches. Pour remaining sauce over peppers. Cover; cook in 350º oven 45 minutes. Uncover; cook 15 minutes longer. Sprinkle with cheese.


Do-ahead Tip:
Reserve 1/3 cup of the tomato sauce; pour remaining sauce over stuffed green peppers. Cover and cook 30 minutes. Refrigerate green peppers and reserved tomato sauce no longer than 24 hours. Pour reserved sauce over green peppers. Cook uncovered in 350 degree oven 35 minutes.

To Microwave:
Prepare green peppers as directed (do not cook). Place peppers cut sides up in ungreased 9- or 10-inch glass pie plate. Cover with plastic wrap; microwave until hot, 3 to 3 1/2 minutes. Mix cooked rice, uncooked ground beef, onion, salt, garlic salt and 1 cup of the tomato sauce. Stuff each pepper with about 1/2 cup beef mixture. Pour remaining sauce over peppers. Cover with plastic wrap; microwave 6 minutes. Turn plate one-quarter turn; microwave until mixture is done, 6-7 minutes longer. Sprinkle with cheese.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
If I have more stuffing than will fit in peppers, I fill Pyrex custard cups.

 

 

 

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