Stuffed Bell Peppers - BigOven 35692

Stuffed Bell Peppers

Ready in 1 hour

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1/4 c Vegetable oil
1/2 lb Ground beef
1 md Onion; finely chopped
1/2 c stewed tomatoes; drained
4 md Green Bell peppers; *
2 Cloves garlic; minced
1 tb Parsley
1/2 ts Thyme
1/2 ts Salt
1/2 ts Pepper
1 c rice; Cooked **

Original recipe makes 4

Original recipe makes 4 Servings


You've adjusted the recipe from 4 (as originally posted) to 4 Servings. The ingredients above reflect 4 Servings, but the instructions reflect the as-posted 4. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

1. Cut top off each pepper and remove seeds and veins. Blanch in boiling water for 3 to 4 minutes. Remove and let cool. 2. In a skillet, heat oil, add onion and garlic and saute for 4 to 5 minutes. 3. Add meat, salt, pepper and thyme and cook until meat is browned. 4. In a large mixing bowl, combine the meat, tomatoes, rice and parsley. 5. Stuff each pepper with the meat mixture, place top back on each and bake in a preheated 325 degree F. oven for 20 to 25 minutes. *You may use yellow or red peppers as a substitute for eye appeal. One of my favorite serving tricks to use green, red, yellow peppers in this preparation. Then, use a large, well garnished platter for the cooked peppers. If you use a creole type suace, the affect is truely spectacular. **I have from time to time cut the peppers in half lenghtwise in order to add plate coverage. This is especially important if the peppers are small. It gives the appearence of quantity with out the bulk. When I do this I increase the cooked rice to 1 1/2 cups. Your mileage may vary!

Verified by stevemur
Calories Per Serving: 632 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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