If you’re looking for a tasty, down home goodness dish, look no further. This is an economical dish that warms the tummy. It’s sure to become a family favorite on a cool fall or cold winter’s night.
Thanks to
This person who showed me this recipe
Stuffed Green Peppers
Course: UncategorizedServings
4
servingsIngredients
1 pound lean ground beef
1 egg, beaten
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
2/3 cup cooked white rice
2 large green bell peppers
16 ounces of tomato juice
Directions
- Cook the rice and when finished cooking, rinse with cold water to stop the cooking.
- Preheat oven to 375 degrees
- Slice the green peppers in half, lengthwise, cleaning out the seeds and stem. Place in a 8 or 9 inch square pan.
- In a medium bowl, mix the meat, seasonings and egg until well combined. Add the rice and mix until evenly incorporated.
- Stuff each of the 4 pepper halves with the meat mixture, slightly mounding the meat. If there is leftover meat, make an extra oval shaped meatball and place it between the peppers.
- Pour the tomato juice over the peppers and place in the oven.
- Bake for 75 minutes, basting the peppers every 20 minutes or so.
- Serve with boiled potatoes and a veggie (my favorite with this dish is whole kernel corn).
Notes
- Some folks prefer tomato sauce in place of the juice and that works as well. If the green peppers are very large, you may want to par boil them for a few minutes to soften them up a bit as sometimes, larger pepper have a thicker “skin”.
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