senior citizen
09-30-2013, 04:58 PM
Stuffed Green Bell Peppers
Ingredients :
1 lb ground beef
1 1/2 cups cooked white rice
1 egg
salt and pepper
garlic powder
3 medium size green bell peppers
1 (67 ounce) jar pasta sauce ( I use Prego traditional or make homemade)
Directions
In a large bowl mix together the cooked rice and the raw ground beef.
Add the egg, salt, pepper, and garlic powder to your taste, and mix very well.(I find it's best to mix it with your hands like meatloaf.).
Prepare the peppers by cutting them in half from top to bottom like an apple, so you have two identical halves.
Take off the stem and remove the seeds.
Fill the pepper halves equally with the rice/meat mixture.
Put a little of the sauce in the bottom of a 13 x 9 baking pan.
Place the stuffed peppers on top of the sauce.
Generously spoon sauce over the stuffed top of each pepper and then pour the remaining sauce around the peppers in the pan.
Sprinkle the top with salt, pepper, and garlic powder.
Bake at 350�F until the peppers are very soft and tender when tested with a knife........an hour or hour and a half, depending on your oven. They also will stay very well in a warm oven after baking.......until you are ready to serve.
Spoon the sauce over the peppers at least three or four times while they are cooking. The sauce will thicken slightly as you bake the peppers and get delicious and rich.
Makes 6 servings if you cut the three bell peppers sideways..........or THREE SERVINGS for a hearty appetite.
I usually make more than this recipe calls for......but it's the basic recipe. It will also work if you cut and fill them the other way, but then you definitely will only have three stuffed peppers.
Ingredients :
1 lb ground beef
1 1/2 cups cooked white rice
1 egg
salt and pepper
garlic powder
3 medium size green bell peppers
1 (67 ounce) jar pasta sauce ( I use Prego traditional or make homemade)
Directions
In a large bowl mix together the cooked rice and the raw ground beef.
Add the egg, salt, pepper, and garlic powder to your taste, and mix very well.(I find it's best to mix it with your hands like meatloaf.).
Prepare the peppers by cutting them in half from top to bottom like an apple, so you have two identical halves.
Take off the stem and remove the seeds.
Fill the pepper halves equally with the rice/meat mixture.
Put a little of the sauce in the bottom of a 13 x 9 baking pan.
Place the stuffed peppers on top of the sauce.
Generously spoon sauce over the stuffed top of each pepper and then pour the remaining sauce around the peppers in the pan.
Sprinkle the top with salt, pepper, and garlic powder.
Bake at 350�F until the peppers are very soft and tender when tested with a knife........an hour or hour and a half, depending on your oven. They also will stay very well in a warm oven after baking.......until you are ready to serve.
Spoon the sauce over the peppers at least three or four times while they are cooking. The sauce will thicken slightly as you bake the peppers and get delicious and rich.
Makes 6 servings if you cut the three bell peppers sideways..........or THREE SERVINGS for a hearty appetite.
I usually make more than this recipe calls for......but it's the basic recipe. It will also work if you cut and fill them the other way, but then you definitely will only have three stuffed peppers.