Ingredients: |
Ingredients: 1 cup uncooked Uncle Ben's white rice
1 lb. lean ground beef
1 small yellow finely chopped onion
1 tablespoon olive oil
1 cup beef broth
Salt & Pepper to taste
Peppers:
1 pound lean ground beef
1/4 cup chopped fresh parsley
4 cloves garlic, minced
8 scallions, finely chopped
2 teaspoons salt
1 tsp. black pepper
8 large red, yellow & red bell peppers
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Directions: |
Directions:Prepare the eggplant: Cut in half lengthwise and deseed. Soak the eggplant in salted cold water for 1/2 hour. Remove the center membrane and seeds, finely chop & set aside.
Prepare the zucchini: Cut in half lengthwise and deseed. Remove the center membrane and seeds, finely chop & set aside.
Neatly cut the tops *of the peppers and set the tops aside. Seeded & stemmed, (*Stems should almost be topped off, but left hanging onto pepper. Remove the membrane and seeds from the peppers, finely chop & set aside.
Preheat the oven to 375
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
Cook onion and olive oil over medium heat until onion becomes translucent. Add ground beef and cook until brown. Add salt & pepper to taste. Set the cooked meat aside.
In a heavy pot, over medium high heat add olive oil, sauté tomatoes,eggplant, zucchini innards with scallions. Salt & Pepper to taste. Cook for 8 minutes, add parsley & mint, cook 2 more minutes. Remove from heat and stir in the cooked rice and meat.
Use the mixture to loosely fill the empty vegetables.
Arrange the filled vegy snugly in a casserole dish (wedging some potato slices between them, if necessary, to keep them upright.
Combine the broth and remaining oil and pour into the dish around the peppers.
Bake for about 30 minutes until the peppers are tender and the filling is hot. |
This recipe for Stuffed Peppers & Eggplant w/ground beef is from