Yield: 8 Servings
Measure | Ingredient |
---|---|
1 small | Onion, chopped |
1 small | Green bell pepper, chopped |
1 \N | Stalk celery, chopped |
1 \N | 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 \N | Bay leaf |
1 dash | Ground red pepper |
4 \N | 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