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Italian Beef Stuffed Peppers

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Ingredients
  Bell peppers 4 Medium
  Ground beef 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic powder 1⁄2 Teaspoon
  Crumbled mixed italian herbs 1 Teaspoon
  Canned stewed tomatoes 16 Ounce
  Canned tomato sauce 8 Ounce
  Water 1⁄4 Cup (4 tbs)
  Instant rice 1 Cup (16 tbs) (Quick Cooking)
  Mozzarella cheese 2 Ounce, thinly sliced
  Salt To Taste
  Pepper To Taste
Directions

Cut tops off peppers; remove seeds and membranes.
Parboil 5 minutes; drain.
Saute beef and onion in large skillet until lightly browned; add a little oil if meat is very lean.
Add garlic powder, herbs, salt, pepper, tomatoes, 1/2 can tomato sauce, water, and rice; stir well.
Bring to boil; reduce heat to low.
Cook, covered, 15 minutes.
Place peppers in 2-quart casserole; stuff with meat mixture.
Spoon remaining meat mixture around peppers; top with remaining tomato sauce.
Cover; cook 30 minutes in preheated 350°F oven.
Uncover; top with cheese.
Cook 10 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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