Makes:
6 servings/12 peppers
Total Time:
1 hr 45 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Beef Entrees
what you need
- 1 lb. ground beef
- Salt
- Pepper
- Garlic powder
- 1 pack McCormick meatloaf mix
- 2 cans (16 oz. each) Hunts tomato sauce, divided
- 1 can (16 oz.) Hunts stewed tomatoes
- 3-4 cups Minute Rice instant rice, or 6 good servings
- 12 med. to small peppers, or 6 fairly big peppers
make it
Using a 12 inch skillet, brown ground beef, adding salt and pepper and garlic powder to taste, along with meatloaf seasoning package.
When beef is almost brown, drain, and pour in one can of tomato sauce, stirring in until fully mixed in beef. Simmer until rice is done.
In a 2 quart boiler, pour in measured amount of water for rice. When water boils stir in measured amount of rice, boiling for 2-3 minutes, stiring occasionally. Remove from heat, cover and let stand for 5 minutes or until no standing water in the bottom of the boiler. Add to simmering beef, turn down to low, cover while preparing peppers.
Cut off tops of peppers, with same knife, carefully cut out seeds. Wash thoroughly and place in on baking pan.
With wooden spoon, place meat mixture (stuffing) into each pepper until full and coming out the top. When filled all peppers, cover with 1 can of tomato sauce, and 1 can of stewed tomatoes.
Preheat oven to 350°F and bake for 45 minutes or until peppers are soft.
Notes
