|
|
Instructions |
|
|
|
Prepare Jasmine white rice, fluff, cover and set aside.
Dice sweet onion, add to large non-stick sauté/frying pan with lean
ground beef. Saute beef and onion until beef is browned. Drain fat,
add 2 1/2 cups of Jasmine white rice to browned beef and diced
sweet onion; mix.
|
|
|
|
Cut green bell peppers in half, remove caps and seeds; rinse. Pour 1
15 oz can of tomato sauce into measuring cup and add 4 heaping
tablespoons of honey and blend. Pout tomato sauce mixture over
beef and rice; mix.
|
|
|
|
Add second 15 oz can of tomato sauce to measuring cup and add 4
heaping tablespoons honey; blend. Add beef and rice mixture to
green bell pepper halves. Arrange in glass casserole dish. Pour
tomato sauce mixture over and around stuffed bell peppers.
Bake at 350 for one hour.
|
|
|
|
Notes-
Yummy. Made enough for 6- bell peppers. Don't skimp on the
tomato sauce. More is more. Serves a lot.
|
|
|
| Serving
Suggestions |
|
|
Serve with a cool crisp salad?
|
|
|
Originally Submitted
6/22/2013
|
