Stuffed Green Peppers
|Green peppers||6 Large|
|Water||5 Cup (80 tbs)|
|Ground beef||1 Pound|
|Chopped onion||2 Tablespoon|
|Garlic salt||1⁄8 Teaspoon|
|Cooked rice||1 Cup (16 tbs)|
|Tomato sauce||1 1⁄2 Can (15 oz)|
Cut thin slice from stem end of each pepper.
Remove seeds and membranes.
Heat water and 1 teaspoon salt until water boils.
Cook peppers in boiling water 5 minutes; drain.
Cook and stir meat and onion in medium skillet until onion is tender.
Spoon off fat.
Stir in salt, garlic salt, rice and 1 cup of the tomato sauce; heat until hot.
Heat oven to 350Â°.
Lightly stuff each pepper with 1/2 cup meat mixture.
Stand peppers upright in ungreased baking dish, 8x8x2 inches.
Reserve 1/3 cup tomato sauce; pour remaining sauce on peppers.
(To serve immediately, see below.) Cover tightly; bake 30 minutes.
Refrigerate peppers and reserved tomato sauce.
45 minutes before serving, heat oven to 350Â°.
Pour reserved tomato sauce on peppers.
Bake uncovered 35 minutes.