- 2 large green peppers
- 1/2 lb. ground beef
- 1/4 onion, chopped
- 1 (15 oz.) can tomato sauce, divided
- 1 cooked rice
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
Cut tops off peppers and remove seeds. Place peppers in large saucepan and cover with water. Bring to boil;
cook 3 minutes. Drain and rinse in cold water; invert on paper towels. In skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove
from heat. Stir in 1 cup tomato sauce, rice, salt, garlic
powder and pepper. Spoon into peppers. Place in ungreased shallow 2-quart baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° 25 to
30 minutes or until peppers are tender.
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