3-4 cups Minute Rice instant rice, or 6 good servings
12 med to small peppers, or 6 fairly big peppers
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Let's 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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.