Green Peppers Stuffed with Beef and Garden Veggies
My husband and son both work in commercial masonary construction and between the two of them can sometimes eat all 8 peppers in one sitting :)
You can cut this recipe in half easily if you don't need to feed a crowd... or two starving constuction workers :):)
8green peppers ( tops trimmed and seeded) par boiled in salted water for 5 minutes
1 1/2 lbground beef (cooked)
1 clong grain rice (cooked) you can use white or brown but cook it first
1 czucchini ( raw - chopped)
1 cmushrooms (raw - chopped)
1 conion ( raw- chopped)
2garlic cloves ( raw- minced)
1/2 tspbasil, dried
1 cshredded swiss cheese ( or can use cheddar)
2 can(s)tomato sauce ( plain sauce- 15 oz cans)
·salt & pepper to taste
1 can(s)diced tomatoes drained
How to Make Green Peppers Stuffed with Beef and Garden Veggies
- Prep and Par boil Peppers
( 5 min in boiling salted water)set aside to cool
Brown Hamburger and drain
Prep Rice to package directions- set aside
Chop all veggies ( Zucchini, Mushrooms, Onion, Garlic) and saute in olive oil for 3-4 minutes
- Combine in large bowl:
browned Hamburg, cooked Rice, sauteed veggies, drained tomatoes salt, pepper oregeno and basil.
Stuff each pepper loosly to the top with filling mixture and place in a large greased casserole.
Pour one can of the tomato sauce over the tops of each of the 8 peppers.
Pour the second can of tomato sauce around the peppers in the bottom of the casserole and add to that 1/2 cup of water.
- Cover peppers with foil and bake for 1 hour at 350 degrees. After 45 minutes uncover the peppers and top each with a heavy sprinkle of the swiss or cheddar cheese...leave foil off, return to oven and bake for an additional 15 min.