1. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
2 In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
3 Heat oven to 350°F.
4 Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
5 Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
1 Serving (1 Serving)
Calories 390
(Calories from Fat 160),
Total Fat 17g
(Saturated Fat 7g,
Trans Fat 1g),
Cholesterol 80mg;
Sodium 1470mg;
Total Carbohydrate 29g
(Dietary Fiber 4g,
Sugars 8g),
Protein 29g;
Originally Submitted
1/20/2013
0 Out of 5 from
0 reviews
You can add this Stuffed Peppers recipe to your own private DesktopCookbook.
