Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 29 ounces | Canned tomato sauce |
| 1 cup | Water |
| 1 teaspoon | Garlic powder |
| 1 teaspoon | Salt |
| ¾ teaspoon | Black pepper |
| 1 pounds | Ground chicken |
| 1 cup | Uncooked instant rice |
| 1 small | Onion; chopped |
| 6 larges | Bell peppers (red; green and/or yellow), tops removed and seeded |
In a soup pot, combine tomato sauce, water, garlic powder, salt and black pepper. Mix well. Remove 1 cup of the mixture to a large b owl and add ground chicken, rice and onion; mix well. Stuff bell peppers equally with the ground chicken mixture and place in the soup pot. Spoon some sauce from the pot over the bell peppers. Cover and cook over Low heat 55-60 minutes, or until chicken is cooked through and rice is tender. Serve with additional sauce from the pot spooned over the peppers. Serves 6. MC formatting by bobbi744@...
Recipe by: Mr. Food's Easy Cooking Magazine, Winter/Spring '98 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 15, 1998