| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Beef, Rice, Vegetables |
1 |
Servings |
INGREDIENTS
| 6 |
lg |
Green Peppers |
| 1 |
lb |
Ground Beef |
| 1/2 |
c |
Chopped Onion |
| 16 |
oz |
Can Tomatoes — undrained & cut up |
| 1/2 |
c |
Long-Grain Rice |
| 1/2 |
c |
Water |
| 1 |
ts |
Salt |
| 1 |
ts |
Worcestershire Sauce |
| 2 |
tb |
Dried Parsley |
| 1 1/2 |
ts |
Dried Basil |
|
|
Spaghetti Sauce |
INSTRUCTIONS
Preheat oven to 350.
Cut tops from green peppers; discard seeds and membranes. Chop enough of
the tops to make 1/4 cup, set aside. Cook the whole green peppers,
uncovered, in boiling water for 5 minutes, invert to drain well. In a
skillet, cook ground beef, onion and the 1/4 cup chopped green pepper until
meat is browned and vegetables are tender. Drain off excess fat. Add
undrained tomatoes, uncooked rice, water, salt, Worcestershire sauce, dash
pepper, parsley, and basil. Bring to a boil; reduce heat. Cover and simmer
15 minutes or until rice is tender. Stuff peppers with meat mixture. Cover
tops with spaghetti sauce and bake uncovered for 30 to 35 minutes.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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