Brown Rice Stuffed Peppers |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 5 |
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FOR SOME extra flavor, I like to add bouillon to the dish when the pepper are baking. It also steams them a little. If I'm making chicken or turkey with the peppers, I use chicken bouillon; if I'm making beef, then I use beef bouillon. Ingredients:
5 to 6 medium green peppers |
3/4 cup uncooked brown rice |
1 pound ground beef |
1 medium onion, chopped |
1 can (8 ounces) tomato sauce |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1/2 teaspoon salt |
pepper to taste |
Directions:
1. Remove tops and seeds from peppers. In a large kettle, bring water to boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions.
2. In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Add the tomato sauce, herbs, salt and pepper; cook, uncovered, for 5 minutes. Stir in rice. Remove from the heat. Spoon rice mixture into peppers. Place in a shallow ungreased baking dish or casserole. Bake, uncovered, at 375° for 15-20 minutes. Yield: 5-6 servings.
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