 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
If you have a bumper-crop of peppers from your garden, you may want to give this one a try! Ingredients:
6 medium green peppers |
1 1/2 lbs ground beef |
1/2 cup cooked long-grain rice |
1/4 cup italian style breadcrumbs |
1 egg, slightly beaten |
2 tablespoons fresh parsley, chopped (you can use dried) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (28 ounce) can crushed tomatoes |
2 garlic cloves, minced |
2 tablespoons fresh sweet basil, chopped |
2 tablespoons olive oil |
Directions:
1. Preheat oven to 350 degrees.
2. Wash and core the peppers; remove seeds; set aside.
3. Heat olive oil in skillet.
4. Add crushed tomatoes, garlic and basil.
5. Once mixture begins to bubble, cook low and simmer 5-7 minutes.
6. In the meantime, mix together ground beef, cooked rice, egg, breadcrumbs, parsley, salt and pepper.
7. Stuff each pepper with the meat mixture.
8. Place peppers in a roaster which has been coated with non-stick cooking spray.
9. Pour cooked tomato sauce over peppers.
10. Cover and bake 45-50 minutes, or until peppers are crisp/tender.
|
|