Stuffed Green Peppers

Makes 4 servings

  • 1/3 cup uncooked regular long-grain white rice
  • 2/3 cup water
  • 4 large green bell peppers
  • 1 pound ground beef
  • 1/4 cup chopped celery
  • 2 tablespoons chopped onions
  • 1/2 teaspoon salt
  • Dash pepper
  • 1/4 cup ketchup
  • 1 medium tomato, chopped
  • 1 (8-ounce) can tomato sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon dried basil leaves
  • 1 ounce (1/4 cup) shredded cheddar cheese

1. Cook rice in water as directed on package.

2. Meanwhile, heat oven to 350°F. Cut tops from bell peppers; remove membrane and seeds. In large saucepan, bring enough water to cover peppers to a boil. Add peppers; cook over medium heat for 5 minutes. Drain; set peppers aside.

3. In large skillet, combine ground beef, celery and onion; cook 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.

4. Add cooked rice, salt, pepper, ketchup and tomato; mix well. Spoon mixture into peppers. Place peppers in ungreased shallow baking pan.

5. In small bowl, combine tomato sauce, sugar and basil; mix well. Spoon half of sauce over peppers.

6. Bake at 350°F. for 30 to 40 minutes or until peppers are tender, spooning remaining sauce over peppers and sprinkling with cheese during last 5 minutes of baking.

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