Walter Caron of Nino's Italian's Stuffed Bell Peppers for Four
8 - Medium Bell Peppers
1-1/2 lbs of Ground Beef
2 - Bags of Cooked Rice (Success Rice)
1 small onion finely chopped
3-4 tsp of oil
Salt, Pepper, Garlic - to taste
Tomato Sauce- enough to make the mixture
Cut the tops off of the Peppers, remove and discard the stems from the tops, chop the tops and set aside.
Rinse and clean the bell peppers, removing all of the seeds and the insides from the pepper.
Cook the rice according to package instructions.
Place all of the bell peppers in a deep baking dish. (open end facing up) Set aside. In a skillet over medium heat, put in the oil and saute the onions and the chopped bell pepper tops, season with the salt, pepper, and garlic. Add the ground beef and brown until there is no pink in the meat. In a large bowl, put in the ground beef, add the rice, and enough tomato sauce to mix well. Spoon the mixture into the bell peppers, add water in the baking dish, about halfway, place in pre heated oven and cook for 30 minutes, until fork tender, on 350 degrees. Add the cheese to the top of each bell pepper and put back in the oven just long enough to melt the cheese. Server with salad and garlic bread. Enjoy!
GDA Cooking - April 24, 2013