01/14/09 - Beef and Rice Stuffed Peppers - WSFA.com Montgomery Alabama news.

01/14/09 - Beef and Rice Stuffed Peppers

BEEF AND RICE STUFFED PEPPERS

2 MEDIUM BELL PEPPERS, TOPS REMOVED AND SEEDS REMOVED
1 TSP OF OLIVE OIL
¼ YELLOW ONION CHOPPED
½ CARROT CHOPPED
½ STALK OF CELERY CHOPPED
1 TSP OF GARLIC
3 OZ OF LEAN GROUND BEEF
SALT AND PEPPER TO TASTE
5 OZ OF CANNED DICE TOMATOES
¼ CUP OF COOKED BROWN RICE
¼ CUP OF MONTEREY JACK CHEESE
BOIL WATER. DROP IN TOPS AND BELL PEPPERS AND LET BOIL FOR ABOUT 5 MINUTES

COOK ONION, CARROT, CELERLY IN OLIVE OIL ADD HAMBURGER AND COOK UNTIL DONE....DRAIN. ADD TOMATO SAUCE AND SALT AND PEPPER AND RICE. BLEND WELL AND PUT INTO CAVITY OF BELL PEPPER...SPRINKLE CHEESE ON TOP. COVER LOOSELY WITH FOIL AND BAKE UNTIL DONE AND HEATED THROUGH OUT ABOUT 15 MINUTES AND 350 DEGREES

ONLY 240 CALORIES PER PEPPER, 12 GRAMS OF FAT AND 12 GRAMS OF PROTEIN

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