Continental stuffed green peppers

Yield: 1 servings

Measure Ingredient
\N \N While these were not on the menu every day, they did put them out
\N \N Once in a while. This may
1 tablespoon Vegetable Oil
2 larges Cloves Garlic, Crushed
½ cup Diced Onion
16 eaches Ozs Whole Tomatoes (1 Can)
½ cup Tomato Puree
½ cup Dry White Wine
1 teaspoon Granulated Sugar
¼ teaspoon Dried Oregano Leaves be a little jazzed up but is one of the
\N \N Best that I have tried.
¼ teaspoon Dried Basil Leaves
⅛ teaspoon Dried Thyme Leaves
½ cup Long-grained Rice, Uncooked
1 pounds Ground Beef Chuck
\N \N Salt And Freshly Ground Black Pepper, To Taste
4 larges Green Bell Peppers, Cut In Half Lengthwise And Seeded


In a 3-quart saucepan over medium heat, heat the vegetable oil and add the garlic and onion cooking for about 10 minutes, stirring frequently, until tender. Add the tomatoes and liquid, tomato puree, wine, sugar, basil, oregano and thyme and bring to a boil. Reduce the heat to low and simmer the sauce, covered, 20 minutes. Meanwhile, prepare the rice according to the directions on the package and set aside, covered to keep warm. Heat the oven to 350 degrees F. In a medium-size skillet over medium heat, cook the ground beef, stirring, until well browned. Remove from the heat and drain off the excess fat. Stir in the rice, ½ cup of the sauce and season with salt and pepper to taste. Spoon the mixture into the pepper halves and place the peppers, filling side down, in a 13 X 9 X2-inch baking pan. Pour the remaining sauce over the peppers and cover with foil. Bake for 35 to 40 minutes.

From The Redbook Magazine January 1986

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