Ingredients
-
6
-
1 1/2
-
1/2
-
1
-
1
-
2
-
1
-
1
-
1 - 2
-
-
-
-
-
-
Directions
Easy Weeknight Stuffed Bell Peppers, I compiled this recipe the other night after finding 3 recipes that I liked. None had exactly what I was looking for so I combined the 3 and this is what I got. I had to add the 3rd can of sauce because I like to spoon a little over the top of my peppers when they are done., I made this for dinner last night and they were very good. I did not have instant rice so I cook my rice to standard and added it to my meat. That worked well. Everyone enjoyed them., This was very yummy. used leftover Spanish rice since it was already cooked, used 1 1/2 cups to help soak up the liquid. We are light eaters and this is very filling 1/2 was plenty for me and also for my husband… although my “growing” 12 year old ate 1 1/2!. Next time I make it, I’ll cut them in half long ways to make smaller portions! Thanks for a great recipe.
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Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
Cut Tops Off the Peppers and Scrape Out the Insides; Making Sure to Get All of the Seeds. |
|
3
Done
|
Once Cleaned Out, Place Peppers in a Casserole Dish. |
|
4
Done
|
If Need Be, Cut a Little Off the Bottoms to Even Out the Peppers So They Stand Straight Up. |
|
5
Done
|
Brown Beef With Chopped Onions. |
|
6
Done
|
Drain Off Excess Fat. |
|
7
Done
|
Add Tomatoes, 2 Cans of the Tomato Sauce and Worcestershire Sauce; Salt and Pepper to Taste. |
|
8
Done
|
Bring to a Boil and Stir in Uncooked Instant Rice; Cover, Remove from Heat and Allow to Stand 3-5 Minutes. |
|
9
Done
|
Stir Meat Mixture and Spoon It Into the Peppers. |
|
10
Done
|
*optional-Pour Remaining Can of Tomato Sauce Around the Bottom of the Baking Dish. |
