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"The belly rules the mind."--Spanish Proverb

Stuffed Bell Peppers Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
4 medium bell peppers (any color)
1 28 oz. can of well-drained diced tomatoes (I use Rotel for spice)
1 8 oz. can of tomato sauce
3 tbsp. parsley
1 lb. ground beef
1/2 c. onion (finely chopped)
1/2 c. cooked rice (cooled)
1 tbsp. Worcestershire sauce
2 tsp. crushed garlic
salt (to taste)
pepper (to taste)
Directions:
Directions:
Preheat oven to 400º.
Cut off tops of peppers and remove innards. Place peppers upright in glass baking dish (may cut bottoms to stabilize).
Add a bit of water to bottom of dish (just enough to almost cover bottom, wrap with foil, and bake oven for 5-10 minutes for peppers to soften.
Combine tomatoes, tomato sauce, and 1 tbsp. of parsley in large mixing bowl - remove 1 1/2 cups of mixture and put it to the side.
Add ground beef to frying pan and heat on med for 5 min. Add onions and garlic and cook the mixture until onions are translucent. Drain grease and let cool.
Combine ground beef, cooked rice, Worcestershire, salt, pepper, and remaining 1 tbsp. parsley with tomato mixture and spoon evenly into half-cooked peppers. Top peppers with the reserved tomato mixture and recover with aluminum foil.
Bake for 20 minutes, then uncover and continue baking until peppers are tender.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 Hour

 

 

 

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