- 4 green peppers
- 1/2 lb lean ground beef
- 1 cup chopped onion
- 1 clove garlic, minced
- 1-1/2 cups cooked rice
- 8 ounces tomato sauce
- 1/4 tsp paprika
- 1/4 tsp dried rosemary
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp black pepper
Slice off tops of peppers and reserve. Remove core and seeds. Add peppers to boiling water and boil for 3 minutes. Drain and set aside.
Preheat oven to 350 degrees. Spray a baking dish with no-stick spray. Set aside.
Chop reserved pepper tops. Brown ground beef with onion, garlic, and chopped pepper in a large nonstick skillet until meat is no longer pink and onions and peppers are tender. Stir in rice, tomato sauce, and spices. Heat through then remove from heat. Fill each pepper with beef and rice mixture and place in baking dish. Spoon any remaining beef and rice mixture into dish between peppers.
Cover and bake for 1 hour.
4 servings