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Stuffed Bell Peppers

6 bell peppers

1 lb ground beef

1 can tomato sauce

2 tablespoons onion, chopped small

1 cup cooked rice

salt and pepper

Cut the stem end off pepper and remove seeds.

Parboil for 5 minutes and then drain.

Saute onions and ground beef until lightly browned. Season with salt and pepper. Mix in the rice and maybe moisten with a bit of chicken or beef broth if too dry.

Fill peppers with the mixture and put in a baking dish.

Mix the tomato sauce with 1/4 cup of water and pour over the peppers.

Bake at 350F until the peppers are tender.

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