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Stuffed Peppers California

21st.Century.Chef's picture
Ingredients
  Lean ground round 1 Pound
  Cooked brown rice 1 1⁄2 Cup (24 tbs)
  Egg 1 , beaten
  Carrots 1⁄2 Cup (8 tbs), grated
  Fresh oregano/1 teaspoon dried oregano 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Green bell peppers 8 Medium
  Fresh tomatoes 2 Cup (32 tbs), chopped
  Tomato sauce 1 Cup (16 tbs)
  Onion 1⁄2 Cup (8 tbs), finely chopped
  Fresh lemon juice 1 Tablespoon
Directions

Preheat oven to 350 degrees.
In a bowl combine ground round, rice, egg, carrots, oregano, salt and pepper; mix well.
Cut peppers into halves lengthwise; remove membrane and seed.
Spoon mixture into pepper shells.
Into a large baking dish place stuffed peppers; do not crowd.
In a medium bowl combine tomatoes, tomato sauce, onion and lemon juice; mix well.
Spoon over and around peppers.
Cover with foil.
Bake for 1 hour.
Serve immediately.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Pepper

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