Stuffed Green Bell Peppers (Oamc)
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
I live on Whidbey Island in the puget sound in Washington state.