Serves: 7
Total Calories: 218
Core and seed bell peppers; cut in half, and boil in water until tender, about 5 minutes. Drain; set aside. In skillet on medium-high heat, sauté ground beef and seasoning blend. When meat is slightly brown and tender, add tomato sauce and rice. Simmer about 15 minutes. Put about 1/2 cup meat mixture in each pepper half. Top with a thin strip of pepper, for color. Place in casserole or pan large enough to hold peppers with about 1/2 inch of water in bottom of pan. Cook in 350° oven 25–30 minutes.
Editor's Extra: If you can't find frozen seasoning blend in the frozen vegetable section of your grocery store, you can make up your own mix of chopped onions, bell peppers, celery, and parsley.
This Old Fashioned Stuffed Bell Peppers recipe is from the 500 Fast and Fabulous Five Star 5 Ingredient Recipes Cookbook. Download this Cookbook today.
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