Ingredients
- 4 green peppers
- 1 Tbsp. vegetable oil
- 3/4 cup chopped onion
- 1 lb. 85% lean ground beef
- 3 cups cooked minute rice
- Garlic salt
- Chili powder
- 1-28 oz. can tomato puree
Preparation
Step 1
Remove tops of peppers with paring knife and clean out seeds and ribs of pepper. Fill large pot with water and immerse peppers. Cook over med heat only until peppers are tender and dull green in color, but not soft and mushy (blanched). Remove carefully from water and cool. In skillet, cook onions in vegetable oil over medium high heat until tender and opaque, add ground beef and cook until meat is meat is no longer pink. Place rice (while still warm to hot) in large bowl, add meat mixture, and sprinkle with garlic salt and chili powder to desired saltiness and spiciness. This will require at least 1 Tbsp. of garlic salt and 2-3 Tbsp. chili powder. Spoon rice and ground beef mixture into blanched peppers and place side by side in saucepan. Pour tomato puree over stuffed peppers making certain that sauce flows under peppers. Cook over low heat until heated through.