Title: Stuffed Green Pepper
Categories: Entree Ground Vegetable
Yield: 4 Servings
| 6 | md | Tomatoes, peeled, seeded, and chopped |
| 1 | md | Onion, chopped |
| 3 | | Celery ribs, diced |
| 8 | oz | Can tomato sauce |
| 1 | c | Water |
| 2 | ts | Salt, divided |
| 1/2 | ts | Pepper, divided |
| 4 | md | Green peppers |
| 1 | lb | Lean ground beef |
| 1 | c | Instant rice, cooked |
| 1 | ts | Dried basil |
In a large saucepan or Dutch oven, combine tomatoes, onion, celery, tomato
sauce, water, 1 ts salt and 1/4 ts pepper. Bring to a boil. Reduce heat and
simmer for 10 to 15 minutes. Meanwhile, cut tops off of green peppers and
remove seeds. Set aside. In a bowl, combine ground beef, rice, basil and
remaining salt and pepper. Mix well. Fill peppers with beef mixture.
Carefully place peppers, in tomaot sauce. Spoon some sauce over tops of
peppers. Cover and simmer for 40 to 45 minutes or until beef is cooked and
peppers are tender.