Prep 20 mins
Cook 40 mins
Yummy stuffed green peppers with extra rice stuffing on the side. Great simple dish that is easy to make, and easy to freeze. For meat & cheese lovers you can easily double the ground beef and cheddar.
- 8 green bell peppers
- 1 lb ground beef
- 26 ounces spaghetti sauce
- 29 ounces tomato sauce
- 1 cup water
- 8 ounces cheddar cheese, shredded
- 5 cups instant cooked rice
- Cut off the tops of the peppers and remove the core and seeds. Remove the stem from the tops -- dice up the tops; set aside.
- Boil the green peppers completely submerged for about 5 minutes. Set aside to cool.
- Fry ground beef until done -- add diced green peppers and cook until the darken; then drain any grease.
- Add tomato sauce, spaghetti sauce & water, turn stove to low and let simmer for a minimum of 20 minutes. Simmering longer won't hurt it!
- Turn off heat and add instant white rice and stir til all rice is saturated. Cover and let sit for 5 minutes.
- Remove lid and slowly stir in cheddar (I often add extra cheese).
- In a pan or casserole dish stuff the pre-cooked peppers. Put extra rice stuffing in the pan next to the stuffed peppers.
- For 1/2 the servings simply freeze the other half. If you are making this for OAMC then you freeze it at this point.
- Bake in oven at 350°F for 20 minutes then serve! To heat frozen meal simply heat at 350°F for 20 minutes or until heated through out.
I made these to freeze for easy dinners for myself throughout the work week. I added Worcestershire sauce to the meat mixture. The entire thing is very tasty.
Made these last week but finally tried them last night. They were very good, and family was pleased. Thanks, Kymy!
I really enjoyed this quick meal, using leftover rice. I just used red peppers instead, I find them tastier, and I added a little Worcestershire sauce, for a little zing.