Irmgard's Stuffed Bell Peppers |
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Prep Time: 10 Minutes Cook Time: 65 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I got this recipe years ago from my sister but have made a few changes to make it my own. Ingredients:
6 medium green bell peppers |
1 lb lean ground beef |
1/2 cup chopped onion |
2 minced garlic cloves |
1 teaspoon italian seasoning |
salt and pepper |
1 (19 ounce) can stewed tomatoes |
1 (14 ounce) can tomato sauce |
1/4 cup water |
1 cup raw long grain rice |
4 ounces shredded mozzarella cheese |
Directions:
1. Cut the tops off of the peppers; remove the seeds and membranes.
2. Parboil 5 minutes; drain.
3. Saute the beef, onion and garlic in a large skillet until lightly browned; add a little oil if the beef is very lean.
4. Add the Italian seasoning, salt, pepper, stewed tomatoes, 1/2 can tomato sauce, water and rice; stir well.
5. Bring to a boil; reduce the heat to low.
6. Cook, covered, for 15 minutes.
7. Place the peppers in a 2-quart casserole; stuff with the meat mixture.
8. Spoon any remaining meat mixture around the peppers; top with the remaining 1/2 can tomato sauce.
9. Cover; bake 30 minutes in a preheated 350 degree F oven.
10. Uncover; top with shredded mozzarella.
11. Cook for 10 minutes to melt the cheese.
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