STUFFED BELL PEPPERS

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STUFFED BELL PEPPERS

STUFFED BELL PEPPERS

STUFFED BELL PEPPERS
Good recipe! But I changed the tomato juice to garlic tomato sauce and mixed a can of petite diced tomatoes and onions to the filling! The corn makes it more colorful too! Yummy!

Ingredients of STUFFED BELL PEPPERS
6 large Bell pepper
1 pound Ground beef
1 small Onion chopped
2 Garlic cloves minced
1 can (8 oz) Corn kernels drained (optional)
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Thyme
3 cups Long grain rice cooked
2 cups Tomato juice
Shredded Cheese (your choice - to taste)

PREPARATION of STUFFED BELL PEPPERS
1. Preheat oven to 350 degrees Fahrenheit.

2. Prepare bell peppers for baking by cutting off the tops and removing the spines and seeds and discard. The peppers need to be softened before baking. Softening of the peppers can be accomplished in one of two ways: 1) Steam the bell peppers on a wire rack above water for 10-15 minutes, or 2) Cover the bell peppers with water and boil for three minutes. After softening process, set bell peppers aside to drain.

3) In a large skillet over medium-high heat stir and cook ground beef until brown. Be sure to separate beef into small pieces while stirring. Next add onions and garlic cloves. Stir and cook for an additional three minutes.

4) Remove skillet from heat. Stir in salt, pepper, thyme, cooked rice, and one cup tomato juice (it is here that you should add corn kernels, if desired). Mix all ingredients well then stuff mixture into peppers.

5) Place stuffed bell peppers upright into shallow baking dish and add the remaining tomato juice. Cover with aluminum foil and bake stuffed bell peppers at 350 degrees fahrenheit for 35 minutes. Remove foil. Add cheese topping and bake additional 5-10 minutes until cheese has melted.

6) Spoon the tomato juice from the baking dish over the stuffed bell peppers and serve hot.

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