Wednesday, May 22, 2013
Simply Succulent Stuffed Bell Pepper
This recipe is sure to be the bell of the ball. Stuffed peppers are almost always a hit with people of all ages. Our version is no different.
At a glance
1 lb. lean ground beef
1 medium sweet onion
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme
2 1/2 cups cooked Jasmine white rice
2 medium/large green bell peppers
2 15 oz. cans tomato sauce
8 heaping tbsp. honey
Prepare Jasmine white rice, fluff, cover and set aside. Dice sweet onion, add onion and garlic to large non-stick saute/frying pan with lean ground beef. Sauté until beef is browned. Drain fat, add 2 1/2 cups of Jasmine white rice to browned beef and diced sweet onion; mix. Cut green bell peppers in half, remove caps and seeds; rinse. Pour 1 15 oz. can of tomato sauce into measuring cup and add 4 heaping tablespoons of honey and blend. Pour tomato sauce mixture over beef and rice; mix. Add second 15 oz. can of tomato sauce to measuring cup and add 4 heaping tablespoons honey; blend. Add beef and rice mixture to green bell pepper halves. Arrange in glass casserole dish. Pour tomato sauce mixture over and around stuffed bell peppers. Bake at 350 degrees for 1 hour. Serve with a crisp cool salad.