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Stuffed Bell Peppers
Nothing better then stuffed peppers, that are either cooked the traditional way or an alternative to the traditional way that has nice taco flavor added to the ground beef. First is the regular way to cook stuffed bell peppers.
6 large bell peppers (green, red or yellow)
1 lb ground beef
1 small onion, finely diced
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon sage
1/2 teaspoon chili powder
dash of pepper
1 cup dry rice, cooked
1 (15 ounce) can spaghetti sauce
3/4 to 1 cup shredded cheddar cheese (I prefer sharp)
1. Cut stem end off each pepper. Remove seeds and membranes; rinse. Cook peppers in enough boiling water to cover 5 minutes; drain. Carefully move the peppers to a 9x12 inch ungreased baking pan in a standing upright position.
2. Cook and stir the ground beef and onion in skillet until hamburger is brown; drain. Stir in all the ingredients up to the cooked rice, and 1 cup of the spaghetti sauce; heat thoroughly.
3. Stuff each pepper with the meat mixture. Pour remaining sauce over peppers. Cover with foil; cook in 350 degree F oven for 45 minutes. Uncover; cook 15 minutes longer. Remove from oven and sprinkle with shredded cheese.
Makes 6 servings.
Bell peppers of Different Colors
Look at all those peppers
- Bell Peppers Post Cards by artberry
Highest quality postcards. This link is for the artwork above.
20 Quart Stock Posts
Mixed Bell Peppers
Mixed Bell Peppers
Making Stuffed Peppers (Another Recipe)
Easy Tasty Stuffed Bell Peppers
This is my own recipe that I use most often. I find it tastier
than the Traditional Stuffed Pepper recipe. Last time I used red bell peppers. Red bell peppers are a little sweeter than the green bell peppers.
6 large green bell peppers
1 lb ground beef
1/2 cup finely chopped onion
1 package taco seasoning mix
3/4 cup shredded cheddar cheese (or desired amount)
1 box Spanish Rice Mix
1 1/2 cups water
1 (15 ounce) can diced tomatoes (crushed)
1 tablespoon butter
1 (8 ounce) can tomato sauce
1. Cut thin slice from stem end of each pepper. Remove seeds
and membranes; rinse. Cook peppers in enough boiling water to cover 5 minutes;
2. Cook and stir hamburger and onion in 10-inch skillet
until hamburger is light brown; drain. Add taco seasoning mix. Cook as directed
3. In a two quart saucepan cook the Spanish rice as
instructed. According to the directions on the box that I have: Combine 1 1/2 cups
water, 1 (15 ounce) can diced tomatoes (crushed), 1 tablespoon butter and
Spanish Rice Mix. Stir well and bring to boil.
4. Stir rice, reduce heat, cover and simmer over low heat
for 25 minutes or until all water is absorbed.
5. Remove rice mixture from heat and let stand for 5
6. Combine hamburger and rice mixture.
3. Stuff each pepper with mixture; stand upright in
ungreased baking dish, 9x12 inches. Pour tomato sauce over peppers. Cover with
foil; cook in 350 degree F oven for 45 minutes. Uncover; cook 15 minutes
longer. Remove from oven and sprinkle with shredded cheese.
Makes 6 servings.
Note: I have substituted chili in place of the rice or combined the two. The great thing about stuffed peppers is that you can use your imagination.
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