Salsa Fabrics Quilter's Quickest Recipes
Stuffed Bell
Peppers:
1/2
lb. ground beef
2-3
Tbs oil
4
bell peppers, split in half
1 cup
rice (any kind)
1 can
tomato sauce
water
1
large tomato
dried
onion flakes, salt, pepper, garlic powder, dill and parsley
Cook
the rice. While the rice is cooking, soften the peppers
in
salted boiling water for 5-7 minutes. Then brown the ground
beef
in oil, add the seasoning and cubed tomatoe and mix well.
Cook
for 3 more minutes.
Pull
the peppers out of the water and put them upside down to drain.
Mix
the ground beef with the rice, and fill to the top of each half pepper.
Put
on the bottom of a shallow pot. Mix tomato sauce with water and
a
little salt and pepper and pour into pot. Liquid should come up to
3/4
quarter of the peppers. Bring to a boil, cover, lower heat and cook.
Peppers are done when the rice mixture is fluffy, after about 45 minutes.
Add
liquid as needed.
Serve
with crusty bread, to wipe the plate with, and a salad.