Description
A delicious way to serve ground beef and rice in a veggie “bowl”.
Ingredients
Scale
- 4 large green bell peppers (or try orange and yellow)
- 1 lb ground chuck
- 2 tablespoons chopped onion
- 1 cup cooked rice (I suggest microwaving it or use leftovers)
- 1 teaspoon salt
- 1 clove garlic, minced
- 1 can (15 oz) tomato sauce
- 3/4 cup shredded mozzarella cheese
Instructions
- Heat oven to 350°F.
- Cut thin slice from stem end of each bell pepper to remove the top. Remove seeds and membranes and rinse peppers. Cut thin slice from bottom of each pepper, if needed, so they stand up straight.
- In a Dutch oven or large pot, add enough water to cover peppers. Heat to boiling and then add peppers. Cook about 2 minutes then drain.
- In 10-inch skillet, brown the beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
- Stir in rice, salt, garlic and 1 cup of the tomato sauce and cook until heated through.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish or in a muffin top pan. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with the mozzarella cheese.