January 11, 2006

Beef and Rice Stuffed Peppers

These are some of our favorites!  The recipe overstuffs about six large peppers, so I often make three, then freeze the filling to make three more later.  Three easily feeds our family...

Six bell peppers, any color, I don't find that it changes the taste much
2 cloves garlic
1 pound lean ground beef
2 diced tomatoes
1.5 - 2 cups cooked rice
1-2cups grated cheese, I've used mozzarella and cheddar

To make:
Preheat oven to 375.  Warm EVOO in pan and add chopped onion, grated carrot and garlic and cook until just soft.  Add beef and cook until no longer pink. Season with salt and pepper, then add tomatoes and rice and heat through.  Add about 3/4 of the cheese.  Place beefy, cheesy mixture in peppers and top with cheese.  Bake 30 minutes.

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