 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 2 |
|
MY HUSBAND likes stuffed peppers, but my old recipe made too much. I devised this recipe to accommodate just the two of us. It helps to use a small-size casserole so the peppers won't tip over while baking. For color, I serve steamed carrots with the peppers, rounding out the meal perfectly. Elaine Carpenter Horseshoe Bay, Texas Ingredients:
2 medium green peppers |
1/2 pound ground turkey or beef |
1 can (8 ounces) tomato sauce, divided |
1/4 cup uncooked instant rice |
3 tablespoons shredded cheddar cheese, divided |
1 tablespoon chopped onion |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 egg, beaten |
Directions:
1. Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside. In a bowl, combine beef, 1/4 cup of tomato sauce, rice, 2 tablespoons of cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350° for 45-60 minutes or until meat is no longer pink and peppers are tender. Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted. Yield: 2 servings.
|
|