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Rice & Beef Stuffed Peppers

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Ingredients
  Green peppers 6 Medium
  Instant rice 1⁄2 Cup (8 tbs) (Cooked As Directed)
  Canned tomatoes 1 Pound (1 Pound)
  Brown gravy mix 1 Cup (16 tbs)
  Diced cooked beef 2 Cup (32 tbs)
  Seasoned pepper To Taste, seasoned
Directions

Remove tops, seeds and white membrane from peppers.
Boil in salted water 5 minutes.
To the cooked rice add tomatoes, and gravy mix.
Heat.
Place peppers upright in an ovenproof serving dish.
Add meat to the rice mixture, and stuff the peppers with this mixture.
Sprinkle tops with seasoned pepper.
Bake 20 to 30 minutes at 350° F.
Leftover lamb, veal, pork, or turkey may be used in place of beef

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Interest: 
Quick
Servings: 
4

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