Rice & Beef Stuffed Peppers
Submitted by: Ms Emily Carman
Stone Brook, NY
- 1 pound ground beef
- 1 cup uncooked Carolina Plantation Rice (white)
- 2 cup water
- 4 Large green bell peppers
- 2 egg
- 1/4 cup chopped onion
- 1/4 cup Ketchup
- 2 tsp oregano
- 2 tsp dried parsley
- Splash of milk
- Sprinkle of garlic powder
- 16 oz can chopped tomatoes
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook for 20 minutes.
In a skillet over medium heat, cook the beef until evenly browned.
Core and seed the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, eggs, chopped onion, ketchup, oregano, parsley, milk, and garlic powder.
Evenly stuff bell peppers with mixture.
Top peppers with can tomatoes and add 3/4 cup of water to bottom of baking dish.
Bake for 45 min in the preheated oven or until the peppers are tender.