Stuffed Bell Peppers With Ground Beef, Spaghetti Sauce and Minute Rice

Blimp bong peppers are broiled peppers stuffed with footing beefiness, rice, and stewed tomatoes. They have a buttered breadcrumb topping. Serve this as a main dish recipe for an evening dinner.

Eating an entire stuffed pepper is a meal in itself and there won't exist much else you need to get with this. Yous might serve it with some sort of bread or roll, but with the rice and beef mixture, this is a hearty meal.

This recipe does take a fleck of preparation time, then make certain you take at least an hr available to dedicate to making this delicious dish. These peppers are worth the time and try, merely may be easier to ready for a weekend brunch or Sun dinner when you have a bit more time available.

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I make this recipe when my garden peppers are ripe all at the same fourth dimension and I need to exercise something with them. Also, I have used peppers purchased from the grocery store too. I estimate I prefer the ones out of my ain garden if I had to cull.

Merely a notation: In the picture above I fabricated the recipe with 4 very large peppers. The recipe below makes plenty for half-dozen average sized peppers. If your bell peppers are over-sized, you may need to adjust the recipe so yous have plenty filling to become around.

Stuffed Bell Peppers

Blimp Bell Peppers

Total fourth dimension

1 hr 45 mins

Recipe type: Main

Cuisine: American

• two Tablespoons chopped onion
• 2 Tablespoons chopped celery
• 2 Tablespoons butter
• i pound cooked basis beef
• one cup cooked rice
• ¾ cup stewed tomatoes
• 6 large green bell peppers
• Buttered Staff of life Crumbs:
  
• ½ cup bread crumbs
• ¼ loving cup melted butter

1. In a frying pan saute the chopped onion and celery in Two Tablespoons butter until slightly softened. Add the ground beef and fry until cooked through, crumbling evenly with a spatula.
2. Cook rice equally directed. (You tin use either minute rice or long-cooking rice). Brand enough for 1 cup of cooked rice co-ordinate to package directions.
3. In a medium bowl, mix together the cooked rice, browned ground beef, and stewed tomatoes.
4. Wash and dry out the bong peppers. Cut out the stalk end of the pepper. Scoop out the seed and membrane.
5. In a large pot, make full half full with water and bring to a boil. Identify the peppers in the humid h2o. Parboil or steam the peppers for 2-3 minutes.
6. Remove the peppers from the boiling water with tongs. Turn them over and drain. Stand the peppers in a shallow 9" ten 9" baking pan or casserole dish. If the peppers don't stand level, trim a sparse slice off the bottom to make them level.
7. Stuff each pepper with the beef and rice mixture.
8. Bread Crumbs: Melt ¼ cup of butter and mix in ½ cup of bread crumbs. Top each pepper with equal amounts of buttered bread crumbs.
9. Broil at 350 caste oven for about 40 minutes, so increment the rut to 400 degrees for 5 minutes more to brown the bread crumb topping.

3.2.2265

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Almost Laura Jean Warnke

Laura Jean Warnke is a mom, married woman, and Midwest melt that enjoys sharing many of her family unit's favorite comfort food recipes. She grew up on a farm in Wisconsin and loves to bring that farm-style home cooking to your table.

ninobuty1942.blogspot.com

Source: https://www.vintagecooking.com/stuffed-bell-peppers/

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