Stuffed Bell Peppers



2 Tablespoons chopped onion

2 Tablespoons chopped celery

2 Tablespoons butter

1 pound cooked ground beef

1 cup cooked rice

¾ cup stewed tomatoes

6 large green bell peppers

Buttered Bread Crumbs:

½ cup bread crumbs

¼ cup melted butter 



In a frying pan saute the chopped onion and celery in Two Tablespoons butter until slightly softened. Add the ground beef and fry until cooked through, crumbling evenly with a spatula.

Cook rice as directed. (You can use either minute rice or long-cooking rice). Make enough for 1 cup of cooked rice according to package directions.

In a medium bowl, mix together the cooked rice, browned ground beef, and stewed tomatoes.

Wash and dry the bell peppers. Cut out the stem end of the pepper. Scoop out the seed and membrane.

In a large pot, fill half full with water and bring to a boil. Place the peppers in the boiling water. Parboil or steam the peppers for 2-3 minutes.

Remove the peppers from the boiling water with tongs. Turn them over and drain. Stand the peppers in a shallow 9" x 9" baking pan or casserole dish. If the peppers don't stand level, trim a thin slice off the bottom to make them level.

Stuff each pepper with the beef and rice mixture.

Bread Crumbs: Melt ¼ cup of butter and mix in ½ cup of bread crumbs. Top each pepper with equal amounts of buttered bread crumbs.

Bake at 350 degree oven for about 40 minutes, then increase the heat to 400 degrees for 5 minutes more to brown the bread crumb topping.

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