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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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People are pleasantly surprised to find corn in the stuffing of these hearty peppers, confides Margery Bryan of Royal City, Washington. Ingredients:
6 medium green peppers, tops and seeds removed |
1 pound ground beef |
1/4 cup chopped onion |
1 can (11 ounces) whole kernel corn, drained |
1 can (8 ounces) tomato sauce |
1 cup cooked rice |
1/4 cup steak sauce |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large kettle, cook peppers in boiling salted water over medium-high heat for 3-5 minutes. Drain and rinse in cold water; set aside.
2. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Loosely stuff into peppers.
3. Place in a 9-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until no pink remains and a meat thermometer reads 160°. Yield: 6 servings.
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