No-Bake Stuffed Peppers
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Serves/Makes: 6
Ready in: < 30 minutes
- 3 medium bell peppers
- 1 teaspoon sugar
- 1/2 teaspoon basil
- 1 can (15 ounce size) tomato sauce
- 3/4 pound ground beef
- 1 small onion, chopped
- 1/4 cup instant rice
- 1/2 teaspoon salt
- 1/2 cup grated Cheddar cheese
- 2 cups water
- 1/2 teaspoon salt
- 2 tablespoons butter or margarine
- 2 cups instant rice
Cut bell peppers in half lengthwise. Parboil in boiling salted water for about 10 minutes. Drain well. Add sugar and basil to tomato sauce; set aside. Brown ground beef and onion in large skillet; drain off any excess grease. Stir in 1/2 cup of the tomato sauce mixture, 1/4 cup instant rice and 1/2 teaspoon salt. Cover and simmer 5 minutes; stir in grated cheese. Spoon meat mixture into peppers and place in skillet. Pour remaining sauce around peppers; cover and simmer 5 minutes. Meanwhile, bring water, salt and butter to a boil. Stir in 2 cups instant rice. Cover; remove from heat and let stand 5 minutes. Serve peppers with rice; top with the sauce and extra cheese.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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