Tuesday, April 27, 2010

Stuffed Peppers



2-3 medium bell peppers
1 teaspoon sugar
1/2 teaspoon basil
1-15 ounce can tomato sauce
1 pound lean ground beef
1 small onion, chopped
2 cups brown rice, cooked per directions on package
1/2 cup grated cheddar cheese

Cut peppers in half lengthwise. Bring a large pot of salted water to a boil, drop the peppers in and boil for 5-6 minutes. In a small bowl, mix tomato sauce, basil and sugar and set aside. Brown meat and onion in a large skillet; drain. Stir in 1/2 the tomato sauce, 1/2 cup of the rice and the salt. Cover and simmer for 5 minutes; stir in cheese. Spoon meat mixture into peppers and place into skillet. Pour remaining tomato sauce around peppers; cover and simmer. Top with additional cheese, if desired. Serve on top of remaining rice.

Chad's rating: 9.5/10
Amy's rating: 7.5/10 - in all honesty, I wasn't feeling too well - so I think that is why my score was low. I will make these again in the future though!

Recipe adapted from Sing for your Supper Blog.

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