|1 pounds||Lean ground beef|
|6||Sweet bell peppers; any color but green|
|½ cup||Brown rice; cooked|
|1 cup||Chopped onions|
|1||Garlic clove; minced, (optional)|
|¼ teaspoon||Dried basil|
|¼ teaspoon||Dried oregano|
|¼ teaspoon||Dried thyme|
|1 tablespoon||Lemon juice|
|3 cups||Tomato sauce|
|Freshly-ground black pepper; to taste|
|Salt; to taste|
Spread the ground beef on a perforated broiler tray, and broil close to heat source to brown the meat and melt the fat (or use leftover cooked, lean hamburgers, broken up). Meanwhile, prepare the pepper cases: Neatly slice off the tops of the peppers and set aside. Remove and discard the seeds and membranes. To Make the Filling: Mash the cooked hamburger with a fork and put it in a deep bowl. Add the rice, onions, salt and pepper to taste, garlic, herbs and lemon juice. Add one cup of the tomato sauce and mix well, until all ingredients are blended (add more sauce if needed).
Pack the meat mixture into the pepper cases. Stand the peppers up in a nonstick casserole or deep baking dish just large enough to hold them without tipping over. Pour the remaining tomato sauce over the peppers.
Cover each pepper with its top. Bake uncovered in a preheated 350 degree oven until tender-firm (about 30 minutes). Suggested serving is one pepper per person.
Recipe Source: SLIM GOURMET by Barbara Gibbons From the 12-11-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Barbara Gibbons
Converted by MM_Buster v2.0l.
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