Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 small | Onion, chopped |
| 1 small | Green bell pepper, chopped |
| 1 | Stalk celery, chopped |
| 1 | Garlic clove, pressed |
| 2 tablespoons | Vegetable oil |
| 14½ ounce | Tomatoes, undrained, diced |
| 10½ ounce | Condensed beef broth, undiluted |
| 8 ounces | Tomato sauce |
| 1 cup | Uncooked long-grain rice |
| ¼ cup | Water |
| 1 teaspoon | Chili powder |
| ½ teaspoon | Sugar |
| ½ teaspoon | Dried italian seasoning |
| 1 | Bay leaf |
| 1 dash | Ground red pepper |
| 4 | Medium-size bell peppers, any color |
Saute first 4 ingredients in hot oil in a large skillet 3 minutes or until tender; drain. Add tomatoes and next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer 25 minutes. Remove from heat, and let stand 5 minutes. Remove and discard bay leaf.
Cut bell peppers in half lengthwise, leaving stems intact. Remove and discard seeds. Boil bell pepper halves in a small amount of water 3 to 4 minutes or until crisp-tender; drain well. Spoon rice mixture evenly into bell pepper halves; serve immediately.
MC formatted by Brenda Adams <adamsfmle@...>; mc post 5/31/977 Recipe by: Mexican Made Easy; Southern Living Posted to MC-Recipe Digest V1 #629 by Badams <adamsfmle@...> on May 31, 1997