Bell Peppers stuffed with rice, meat and all kinds of goodness.
This is one of those meals that I didn’t originally have a recipe for…I just threw together what I already had in the pantry…and happily it turned out fantastic. There were so many bell peppers ready to pick in my garden so I knew that would be the main ingredient. From there it was a little of this and a little of that…and just in case it was a “keeper” I took pictures of each step of the way. As it is with every recipe…use homemade or grab a jar of pre-made. Get your peppers fresh of the vine, or buy them in the store. It all works, that is the fun of cooking.
Spaghetti sauce, one 24 ounce bottle any brand
Ground Chuck, one pound
Parmesan Cheese, one cup
Basil, dry one Tablespoon
Garlic powder, one Tablespoon
Oregano, one Tablespoon
Salt, one teaspoon
Pepper, freshly ground one teaspoon
Italian Squash, one diced
Onion, one diced
Celery, three stalks diced
Baby Bells, three diced
Bell Peppers, four
Rice, One box of Chicken flavored Rice A Roni
Butter, 2 Tablespoons
Brown the meat, chop all the vegetables, cook the rice, then add all ingredients together in a large bowl. Wash and cut off the top of each bell pepper and fill with the mixture. Cook for 45 minutes in the oven at 350 degrees.
One jar of spaghetti sauce, 24 ounces. One pound of ground meat cooked.
While the rice is cooking, transfer the cooked meat into a large bowl and add the remaining ingredients. I doubled the recipe that’s why two boxes of rice are shown and more butter.
A simple green salad with pine nuts and tomatoes from the garden made this such a great dinner!
Being asked if I wanted another bite is like being asked if I want to be skinny…yes…of course I do! 🙂