Yield: 1 servings
|4 larges||Bell peppers|
|1½ pounds||Lean ground meat|
|Salt and pepper|
|1 teaspoon||Garlic powder|
|1 large||Onion; chopped|
|1 cup||Cooked rice|
|1 large||Can; (16 ounces) tomato|
|1 small||Can; (8 ounces) tomato|
Slice off the caps of the bell peppers; scoop out the seeds and insides.
Place the peppers into a pot of water, and boil them until they're tender.
While the peppers are cooking, do the following: Place the ground meat into a slightly oiled skillet. Salt and pepper the meat gingerly. Add garlic powder. Then add chopped onion to the beef. Continue cooking until the onion and beef are done. Drain all fat.
Add cooked rice to this mixture, followed by 1 large can and 1 small can tomato sauce. The mixture should be a little soupy. If it isn't, add about 8 ounces water or another small can of tomato sauce. Continue cooking until it thickens.
Preheat the oven to 375 degrees. Remove the meatandrice mixture from the heat.
Drain the boiled tender peppers, and place them in a shallow baking dish.
Fill each pepper with the meat mixture. Pour the remaining mixture on top of the stuffed peppers; it should be soupy.
Place the baking dish with peppers in the oven, and bake them until they're brownabout twenty minutes. Makes 4 servings.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.