Stuffed Bell Peppers
Here is a Stuffed Bell Peppers recipe with healthy ground beef, rice, and tomatoes that may be served as a vegetable side dish or a delicious, economical entree.
These peppers can be made with red, yellow, or orange peppers for variety.
Double the recipe and freeze in individual freezer bags.
For a quick and easy dinner when you are pressed for time or not in the mood to cook, remove individual frozen peppers from the freezer, thaw and heat in the microwave.
1 1/4 lbs. lean ground beef
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon oregano
2 garlic cloves, minced
1 (28 oz.) can crushed tomatoes with basil
3 cups cooked and fluffed rice
3 large bell peppers
1/4 cup water
Brown meat and onions in skillet. Add salt, oregano, and garlic. Cook until water is cooked out of meat (if water was added prior to packaging). Add tomatoes and cook until mixture is thick.
Remove from heat and gently fold in rice. Cut peppers in half, lengthwise and remove seeds. Spoon all the meat mixture equally into the 6 pepper cups.
Place peppers into a shallow pan. Add water to bottom of pan. Cover with aluminum foil, sealing around edges of pan to retain steam. Bake in preheated oven 350 F. 40-45 minutes until peppers are getting tender when pierced with a knife.
Remove cover carefully to prevent getting burned by hot steam. Cook to lightly brown tops for another 10 minutes or so.
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