Monday, February 7, 2011

What's for Dinner Tonight...

Stuffed bell peppers...


1 1/2 lb. lean ground beef
   2 pinch garlic powder
   2 pinch onion powder
   1/2 tsp Worcestershire sauce
3 1/2 c. (uncooked) instant rice
4 medium/large green bell peppers
1 jar Ragu pasta sauce
shredded cheese (optional)


Preheat oven to 350°F.

Mix meat, spices, and rice well.

Cut top out of bell peppers and remove seeds.

Stuff tightly with filling (make any extra filling into large meatballs).

Set peppers and meatballs in 9x13 glass pan.

Pour pasta sauce over peppers and meatballs into pan.

Cover with foil & bake at 350°F for 1 hour.

Uncover and bake 30 minutes more (at this point top w/cheese if desired).

Let stand 10 minutes before serving over pata if desired.

Serves 4-6.


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