 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 7/8 | pound | Beef, ground, 80% lean meat / 20% fat, raw | 1 2/3 | cups | Rice, brown, medium-grain | 7/8 | can, 15 oz (303 x 406) | tomato sauce | 3/4 | cup, diced | 2% italian cheese blend | 8 1/8 | small | Peppers, sweet, red, raw, chopped |
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Steps
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Sequence
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Step
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| | 1 | Cut tops off and remove flesh from peppers. In large stock pot boil peppers for 5 minutes, set aside | | 4 | combine beef,rice and half a can of seasoned tomatoe sauce let cool so cheese doesnt melt when added. Add 1 3/4C. of the cheese,reserving 1/4C. mix lightly | | 5 | Place prepared peppers in baking dish with about one inch or more lip on it. | | 6 | stuff peppers with beef,rice and cheese mixture | | 7 | pour remaining half of tomatoe sauce over stuffed peppers | | 8 | cover loosley ith foil and bake at 350* for 45 minutes | | 9 | remove foil, bake 15 minutes longer | | 10 | sprinkle with remaining 1/4C of cheese |
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