Prep 15 mins
Cook 16 mins
From Debra Warren, contributor to "Rushhour Recipes"
- 4 large green peppers
- 1⁄4 cup water
- 1 lb lean ground beef
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 cups rice, cooked
- 1 tablespoon parsley, minced
- 1 (8 ounce) can tomato sauce, divided
- Wash peppers, remove tops and seeds.
- Place them upright in 2 quart micro-proof casserole. Pour water over bottom of dish and cook, covered, on high for 2 minutes.
- Drain water. Let peppers stand while preparing filling.
- Crumble beef into glass mixing bowl. Add onion and cook on high 4 minutes, or until meat loses its color, stirring once during cooking.
- Drain fat. Stir in garlic, salt, pepper, rice, parsley, and 1/2 cup tomato sauce.
- Fill peppers with mixture, mounding on top.
- Replace peppers in casserole and top each with remaining tomato sauce.
- Cook, covered, on high 10 to 12 minutes, or until peppers are tender.
What an easy and delicious way to make this dish! I had held back on making this because of the time factor BEFORE, but now I can add one more yummy dish to our family's menu, Thanks!!!!
I didn't personally care much for the flavor or texture of these. My green peppers did not soften enough either (I did the microwave technique). Instead of nuking this (I cannot stomach the idea of microwaving hamburger), I baked them for 1 hour at 350 degrees without cooking the beef first. Also, they just barely fit in the 2.5 qt casserole I had, and the filling did not come close to fitting, so I had to stuff it all around the peppers. There was easily enough filling for 2 more peppers. I tripled the garlic but followed the rest of the recipe. I had only low sodium tomato sauce, so I added some salt at the table. To reduce my own carb content, I put some rice in the bottom of my pepper, packed on the beef mixture and then combined the rest of the rice with the beef for everyone else's peppers. The carb content just seemed weirdly high for this recipe, but I think I'll be okay when I test my sugars later. If I make this again, I will add more peppers, use a bigger container, cook the peppers longer and brown the beef first.