Traditional Stuffed Sweet Bell Peppers
4 large bell peppers (green, red, orange or yellow)
1 pound ground beef
1/2 cup chopped onion
1 can/pint tomato sauce, divided
1 1/2 cups cooked rice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
1/4 teaspoon pepper
2 Tbs tomato paste concentrate, optional
1 cup shredded Cheese, optional
Wash and cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels.
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Return to heat, Stir in 1 1/2 cups tomato sauce, tomato paste concentrate, rice, salt, garlic powder, parsley and pepper and heat through. Spoon into peppers.
Place in an ungreased shallow 2-qt.or 8x8 baking dish. Drizzle tops of peppers with remaining tomato sauce. Sprinkle shredded cheese over tops of peppers (optional and use your choice of cheese, we like Romano, Parmesan or Mozzarella)
Cover and bake at 350° for 25-30 minutes or until peppers are tender and cheese is melted.
Yield: 4 servings
Recipe adapted from: Taste of Home
Photos by: Diane Baker for Canning and Cooking at Home