STUFFED PEPPERS

By pbaumgartner

Ingredients

• 1 lb. ground beef
• 1/2 c. chopped onion
• 1 small clove garlic, chopped
• 1 can (8oz.) tomato sauce
• 1/4 c. catsup
• 1/2 tsp. salt
• 1/4 tsp. pepper

Details

Servings 6
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Cook and stir beef, onion and garlic over medium heat until beef is brown; drain. Stir in the remaining ingredients. Heat to boiling. Reduce heat; cover and simmer, stirring occasionally, 10 minutes.

4 medium green peppers
1 1/3 c. water
8 Tbs. uncooked instant rice
1/2 tsp. salt
1/2 tsp. Worcestershire sauce

Cut peppers in half lengthwise and remove stem ends, seeds and membrane. Wash inside and outside. Cook green peppers halves in 3 c. boiling water for 5 minutes. Drain.
Heat beef mixture, water, rice, salt and Worcestershire sauce to boiling in a 2-quart saucepan. Reduce heat; cover and simmer, stirring occasionally, 5-6 minutes.
Place green peppers in an ungreased casserole. Spoon beef mixture into the green pepper. Cover and cook in a 350° oven until the mixture is hot and the rice is tender, about 30 minutes.