Lip Smackin Stuffed Bell Peppers with Rice

Article by : Sharon. Stuffed Bell Peppers with Rice. This stuffed peppers recipe makes hearty and delicious and surprisingly easy to make Stuffed Bell Peppers. Using a large skillet combine the ground meat, onions, garlic and red bell pepper, saute over medium heat until done. Next add rice and seasoning, mix and set to the side (the mixture can be refrigerated ahead of time).
Wash, dry and cut the tops off the green peppers about an inch from the top, do not throw the tops of the peppers away they can be used for the presentation later. Clean the white seeds out of the peppers and place to the side. Take your meat mixture (out to take the chill off if refrigerator to reduce the cooking time) and place it to the side. In a 3 quart pot pour in can of tomato sauce, tomato paste, vinegar, sugar and beef stock over a medium flame until it boils. Then let simmer for about 30 minutes.

Stuffed Peppers Recipe (Ingredients):

� 6 to 8 Large Green Bell Peppers

� 1 Small Red Bell Pepper (chopped small)

� 1 to 1 � lbs of Ground Beef, Turkey, Pork or a mixture

� 1 Large Onion (chopped small)

� 2 Large cloves of Roasted Garlic (minced)

� 1 � cup of Cooked White or Brown Rice

� 1 teaspoon of Fresh or Dry Basil

Sweet and Sour Tomato Sauce:

� 1 Large Can of Tomato Sauce

� 1 Small Can of Tomato Paste

� � Cup Beef Stock

� Wine or Apple Cider Vinegar to taste

� Sugar to taste

In a deep baking dish ladle enough sauce to cover the bottom of the baking dish and start to stuff the peppers. Using a tablespoon, scoop the meat mixture into the peppers and generously fill them to the top. Place in the baking dish side by side then, ladle more sauce over the bell peppers and place the reserved pepper tops back on the bell peppers. Cover with foil and bake at 350 degrees for 30 minute or until Stuffed Bell Peppers are tender.