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Stuffed Green Peppers

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Ingredients

Adjust Servings:
1 lbs Ground Beef
1/2 cup White Rice Long grain
1 cup Water
6 Green Pepper
8 ounces Tomato Sauce 2 cans
1 Tbsp Worcestershire
1/2 Tbsp Garlic Powder
1/2 Tbsp Onion Powder
1 tsp Italian Seasoning

Nutritional information

249
Calories
9.3g
Fat
25.4g
Carbohydrates
16g
Protein
46mg
Cholesterol
564mg
Sodium

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Stuffed Green Peppers

Delicious stuffed green bell pepper. A filling of beef and rice is used in this recipe with a mix of fantastic spices.

Features:
  • Gluten Free
Cuisine:

Ingredients

Directions

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Stuffed Green Peppers is a dish that exists in different names and forms around the world. It consists of hollowed or halved peppers (typically bell peppers), filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. They are usually assembled by filling the cavities of the peppers and then cooking. In this Italian recipe, we will use a mix of beef and rice for the filling. It takes only 20 minutes of preparation to make those so it’s a great recipe to make on any weekday. Feel free to use green, yellow or even red peppers for this recipe. Enjoy those Stuffed Green Peppers!


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Steps

1
Done

Preheat oven to 350 degrees.

2
Done

Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.

3
Done

Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. If your pepper has trouble standing up, you can slice the bottom if necessary so that they will stand upright

4
Done

In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

5
Done

Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

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