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Wednesday, February 10, 2010

Super Easy Stuffed Peppers

You can make these ahead of time in the morning and store in the fridge until dinner time, just increase the cook time a bit. :)

Easy Stuffed Peppers

Preheat oven to 350

5 cups water
1 lb ground beef (can use ground turkey or ground chicken as well)
1 can diced tomatoes
1 box Lipton Long Grain & Wild Rice
1 box Aldi Beef rice
6 large green bell peppers (can use yellow or red if you like)
1 small can tomato sauce
1 tsp Worcestershire
1 dash hot sauce


Start a large pot of boiling water while you cut the tops off of the peppers, remove the spines and seeds, rinse and drop them into the boiling water for 3 mins. Drain the peppers and place them in a baking dish. (I usually can fit 3 peppers in a pot at one time.)

Brown the ground meat while the peppers are boiling. Season the meat with salt & pepper. Add the beef rice to the pot with the UNdrained meat to brown the vermicelli, and sauté. Once vermicelli is toasty add the seasoning packet, the long grain & wild rice, and seasoning to the pot. Pour in 5 cups of water, bring to a boil and turn down to low. Add 1 can of diced tomatoes and let simmer for 25 minutes.

Mix 1 can of tomato sauce (can use ketchup if you'd like) and 1 Tsp of Worcestershire sauce with a dash of hot sauce.

Pour the meat & rice mix into each pepper evenly, and top all peppers with the tomato sauce. Bake at 350 for 40 mins (or 50-60 min if refrigerated)

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