Stuffed Peppers
Donna Reed
For less fat and calories, substitute ground turkey for ground beef and use reduced-fat cheese
ingredients
- 6 large bell peppers (any color)
- 1 pound lean ground beef
- 2 tablespoons chopped onion
- 1 cup cooked rice
- 1 teaspoon salt
- 1 clove garlic, finely chopped
- 2 cups tomato sauce
- 3/4 cup shredded mozzarella cheese
directions
- 1
Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. Cook peppers in enough boiling water to cover for about 5 minutes; drain.
- 2
Cook beef and onion in skillet over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of tomato sauce; cook until hot.
- 3
Heat oven to 350.
- 4
stuff peppers with beef mixture. Stand peppers upright in ungreased square baking dish. Pour remaining tomato sauce over peppers.
- 5
Cover and bake 45 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Source: Donna Reed
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