An old fashioned Stuffed Bell Peppers recipe with healthy ground beef, rice, tomatoes and just the right amount of spices.
You can use red, yellow, orange, or green bell peppers for a variety of taste and color.
Serve as a delicious, frugal entree side dish.
You may double the recipe and freeze in individual freezer bags for a quick and easy dinner when you are not in the mood for cooking.
These peppers may be frozen prior to baking or cooked first , cooled thoroughly and frozen.
If precooked, remove from the freezer,
thaw or defrost and heat in the microwave for a fast, delicious meal.
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 mixture until 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.
This Stuffed Peppers Recipe Made Easy recipe can be put together quickly and baked in the oven while you unwind after a hard day of work.
Serve with an Italian Salad with Homemade Dressing and garlic bread and you're done.
In a medium mixing bowl, mix together beef, bread crumbs, egg, rice, salt and pepper.
Stuff into the 8 halves of green peppers.
Place peppers in a casserole dish.
Arrange potatoes around peppers. Pour tomato sauce over peppers and potatoes.
Sprinkle with basil.
Cover dish with tin foil and bake in a preheated oven 400 F. for 50-60 minutes until peppers are tender and lightly browned.