Stuffed Peppers with Tomatoes Recipe
Rate & Review
Use fresh peppers from your garden or the farmers' market to make these. The filling mixed with the peppers and the tomato sauce is delicious. Serve with some crusty bread for a meal. Leftovers can easily be frozen.
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
4 green pepper
2 teaspoons salt
1 pound ground beef
1 onion - diced
14 1/2 ounces diced tomatoes
8 ounces tomato sauce
1 teaspoon Worcestershire sauce
1/2 cup rice - uncooked
1 tablespoon basil leaves - diced
1 cup Cheddar cheese
28 ounces crushed tomatoes
salt and pepper - to taste
Bring a large pot of water to a boil. Cut the tops off the peppers, remove the seeds and rinse. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set upside-down on paper towels to cool.
In a large skillet, saute ground beef and onions until beef is no longer pink. Drain off excess fat.
Season with salt and pepper. Stir in the diced tomatoes, tomato sauce, rice and Worcestershire sauce. Cover and simmer for 15 minutes, or until rice is tender. Remove from heat. Stir in basil.
Preheat the oven to 350 degrees F.
Stuff each pepper with the beef and rice mixture, and place peppers in a baking dish. Top with cheese. Pour crushed tomatoes over the top. Salt & pepper, to taste.
Bake covered for 35 to 45 minutes, until heated through.
Inside Out Stuffed Peppers
Easy Rice Stuffed Peppers
Mediterranean Style Stuffed Peppers
McCormick® Oregano Leaves
McCormick® Rosemary Leaves
McCormick® Sea Salt Grinder
(14 ounces) no salt added tomato sauce
More Similar Recipes
Stuffed Peppers with Tomatoes Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com