July 17th, 2006|
Speedy Stuffed Peppers
1 box of rice a roni, beef flavor (I use generic)
4 of your favorite color bell peppers
1/3 C. chopped onion
1 clove of garlic, minced
1/4 C. of tomato paste
1/4 C of water
1 Tbsp brown sugar
3 Tbsp parmesan cheese
Method:1. Cut peppers in half, lengthwise. Remove seeds and membranes. Place in boiling water. 5 minutes, remove.
2. In large skillet brown ground beef, w/ onion and garlic, drain, remove from heat.
3. Prepare the rice according to package directions.
4. Heat oven 375 degrees. Place peppers in a 13x9 inch baking dish. Combine rice mixture w/ ground beef mixture. Spoon into peppers. Combine tomato paste, water and brown sugar, and spoon over rice mixture.
5. Tent w/ foil. 25 to 30 minutes or until heated through. Sprinkle with parmesan cheese. (I use mozzerella, and then put it back in the oven til melted, bubbly) that's my variation.
Serve it over or with Linguine, also my choice. ~ Mrs. Bill Knepp
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