Yield: 4 servings
|4 \N||Bell peppers|
|2 tablespoons||Olive oil|
|1 pounds||Lean ground beef|
|1 \N||Onion; chopped|
|1 \N||Small bell pepper; chopped|
|2 \N||Cloves garlic; minced|
|1 \N||Knorr beef buillon cube|
|1 can||Corn kernels|
|1 cup||Cooked white rice|
Saute' onion and garlic in butter mixture (about 5 min). Add ground beef and fry till barely cooked. Take bouillon cube and crumble over beef mixture. Season with salt, pepper and paprika.Stir till well blended. Place mixture in bowl and add corn and the rice to the beef mixture.Stuff bell peppers. Cook bells peppers in sauce over medium heat until tender, about 45 minutes.
SAUCE: 1 lg can of tomatoes diced into a chunky sauce,add more diced onion, and diced bell pepper to taste and texture.Pour this mixture into coverable casserole dish and place stuffed bell peppers in it and cook until the bells are tender.