Homemade stuffed peppers! There are many variations to prepare this dish. It consists usually of hollowed multicolored peppers filled with any of a variety of fillings, including meat, vegetables, cheese, rice, or sauce.
Prep time: 25 minutes
Total time: 60 minutes
- 1 lbs ground beef
- 1/2 cup uncooked long grain white rice
- 1 cup water
- 6 green or multicolored bell peppers
- 2 (8 ounce) cans tomato sauce
- 1 tbsp. Worcestershire sauce
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- salt and pepper to taste
- 1 tsp. Italian seasoning
1Preheat oven to 350F. 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.
2Remove 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.)
3In 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 dressing in a bowl, and pour over the stuffed peppers.
4Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
Total Fat: 9.4 g
Cholesterol: 46 g