Stuffed Bell Pepper

Beth Scott

  • 4 large bell peppers
  • 1 lb ground beef
  • 1 medium onion, chopped
  • 1 – 16 oz can chopped tomatoes
  • 3/4 cup cooked rice
  • Salt and Pepper to taste

Core and wash bell peppers. Submerge bell peppers in boiling water and cover. Let peppers set 10 minutes or until partially cooked. In heavy skillet, brown ground beef and onions until meat loses its red color. Add tomatoes, rice, salt and pepper. Let simmer until seasoning goes through and juice is absorbed (10 to 15 minutes). Drain peppers and arrange in casserole dish. Fill peppers with rice-meat mixture and arrange remaining stuffing around peppers. Bake at 350° for 45 minutes.

Note: When fresh bell peppers are in season, I core and parboil dozens at a time; drain and freeze. To prepare, all that is needed is to thaw peppers and prepare stuffing.

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