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Wednesday, September 11, 2013

Quick and easy Stuffed green peppers with rice...

1 cup rice  cooked according to package directions, or 1 cup precooked in cups
1 pound ground beef
1 medium onion, chopped
2 stalks of celery, chopped
½ cup sliced mushrooms (or 1 small can of mushrooms, drained) I omitted these...
1 bell pepper, chopped (green, red, yellow or orange)
2 medium tomatoes, diced
1 Tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
2 cloves garlic, minced
6 bell peppers, any color, cut in half lengthwise with stem and seeds removed

In large skillet, brown ground beef. Stir in next five ingredients (chopped onion, chopped celery, sliced mushrooms (if using), chopped pepper and diced tomatoes). Continue cooking until vegetables are slightly browned and ground beef is well cooked and no pink remains.

Combine cooked beef and vegetable mixture with rice, parsley, and garlic. Pack tightly into the 12 bell pepper halves and arrange in a lightly greased 9x13 inch ovenproof casserole dish. Bake at 350’F for 45 minutes until filling is heated through and peppers are fork-tender.


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