5 green bell peppers
1 lb ground beef
1/2 c instant rice, uncooked
1 onion, chopped
1 onion, chopped
1 egg
salt/pepper
Worcestershire sauce
1 can stewed or diced tomatoes
1 large can tomato juice
Cut tops off of peppers and rinse out. (I always cut around the stem like cutting the top off a pumpkin- see pic below.) Mix remaining ingredients, except tomatoes and juice, together in a separate bowl. Stuff peppers. Place in pot and pour tomatoes and juice over top. Cook on LOW for 5-6 hours. Serve over rice or egg noodles.
This is an old favorite family recipe that I have adapted to the Crock Pot. You can also make this in a large pot on the stove- just boil for an hour or two, until the meat is cooked through. I threw these in the pot a few years ago when I wanted to eat them for dinner but didn't have the time to watch them on the stove. So easy to make and always turns out great! Some people like to add a small amount of sour cream to the tomato juice just prior to serving. Make sure both the rice and ground beef are uncooked when you stuff the peppers.
So glad these came out great for you, especially after the recent strawberry jam incident! :-P They look yummy and I love stuffed peppers. I make an unstuffed casserole where it's the same thing but the peppers are all cut up and mixed in the rice with a bit more tomato/spaghetti sauce. Good stuff! Have a Happy Easter!
ReplyDeleteMandy