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Recipe: Almost Stuffed Peppers
Similar Categories: Almost, Stuffed, Peppers
1 pound ground beef
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large green pepper, cut into 1/4-inch slices
1 medium onion, thinly sliced
1-1/2 teaspoons salt
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1·1/2 cups uncooked instant rice
In a large skillet, cook beef over medium heat until no longer pink; drain.
Set beef aside and keep warm.
In the same skillet, combine water, tomatoes, green pepper, onion and
seasonings; bring to a boil. Reduce heat; simmer, uncovered, until veg
etables are tender.
Stir in the rice; cover the skillet and remove from the heat. Let stand for
5 minutes. Stir in beef; return skillet to the stovetop and heat through.
Yield: 4-6 servings.
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large green pepper, cut into 1/4-inch slices
1 medium onion, thinly sliced
1-1/2 teaspoons salt
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1·1/2 cups uncooked instant rice
In a large skillet, cook beef over medium heat until no longer pink; drain.
Set beef aside and keep warm.
In the same skillet, combine water, tomatoes, green pepper, onion and
seasonings; bring to a boil. Reduce heat; simmer, uncovered, until veg
etables are tender.
Stir in the rice; cover the skillet and remove from the heat. Let stand for
5 minutes. Stir in beef; return skillet to the stovetop and heat through.
Yield: 4-6 servings.
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