| STUFFED PEPPERS |
Recipe adapted from www.allrecipes.com
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
Green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
Preheat oven to 350 degrees. Place the rice and water in a saucepan,
and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a
skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell
peppers. Arrange peppers in a baking dish with the hollowed sides
facing upward. (Slice the bottoms of the peppers if necessary so that
they will stand upright.) In a bowl, mix the browned beef, cooked rice,
1 can tomato sauce, Worcestershire sauce, garlic powder, onion
powder, salt, and pepper. Spoon an equal amount of the mixture into
each hollowed pepper. Mix the remaining tomato sauce and Italian
seasoning in a bowl, and pour over the stuffed peppers. Bake 1 hour in
the preheated oven, basting with sauce every 15 minutes, until the
peppers are tender.
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
Green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
Preheat oven to 350 degrees. Place the rice and water in a saucepan,
and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a
skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell
peppers. Arrange peppers in a baking dish with the hollowed sides
facing upward. (Slice the bottoms of the peppers if necessary so that
they will stand upright.) In a bowl, mix the browned beef, cooked rice,
1 can tomato sauce, Worcestershire sauce, garlic powder, onion
powder, salt, and pepper. Spoon an equal amount of the mixture into
each hollowed pepper. Mix the remaining tomato sauce and Italian
seasoning in a bowl, and pour over the stuffed peppers. Bake 1 hour in
the preheated oven, basting with sauce every 15 minutes, until the
peppers are tender.
