T
TN-Ward-Fan
Guest
6 greeen, red or yellow bell peppers
1 pound plus lean ground beef
2/3 cup chopped onion
1 clove garlic, minced
1 package (6.8 oz) Beef flavor Rice-A-Roni
14 oz can tomato paste
1/2 cup water
2 tbsp brown sugar
grated Parmesan cheese
1 cup shredded sharp cheddar cheese
seasonings to taste. I have my own super secret blend.
1. Cut peppers in half lengthwise. Remove seeds and membranes. Cook in boiling water 5 minutes, drain well, set aside.
2. In large skillet, brown together ground beef, onion and garlic, with seasonings to taste. Drain, remove from skillet, set aside in a large mixing bowl.
3. In the same skillet, prepare Rice-A-Roni as package directs.
4. Heat oven to 375. Place cooked peppers cut-side up in a 13X9 (or so) glass baking dish. Combine meat mixture with rice. Spoon into pepper halves (packing as snugly as you like). Combine tomato paste, water and brown sugar, then spoon over top of the peppers. Top with cheddar and Parmesan cheeses.
5. Tent peppers with foil and bake 25 to 30 minutes, until heated thoroughly.
6. Serve with suggested sides: mashed potatoes, green beans, corn, cornbread, cooked carrots, or whatever you like.
They are great re-heated the next day too! Or make a double batch and freeze.
1 pound plus lean ground beef
2/3 cup chopped onion
1 clove garlic, minced
1 package (6.8 oz) Beef flavor Rice-A-Roni
14 oz can tomato paste
1/2 cup water
2 tbsp brown sugar
grated Parmesan cheese
1 cup shredded sharp cheddar cheese
seasonings to taste. I have my own super secret blend.
1. Cut peppers in half lengthwise. Remove seeds and membranes. Cook in boiling water 5 minutes, drain well, set aside.
2. In large skillet, brown together ground beef, onion and garlic, with seasonings to taste. Drain, remove from skillet, set aside in a large mixing bowl.
3. In the same skillet, prepare Rice-A-Roni as package directs.
4. Heat oven to 375. Place cooked peppers cut-side up in a 13X9 (or so) glass baking dish. Combine meat mixture with rice. Spoon into pepper halves (packing as snugly as you like). Combine tomato paste, water and brown sugar, then spoon over top of the peppers. Top with cheddar and Parmesan cheeses.
5. Tent peppers with foil and bake 25 to 30 minutes, until heated thoroughly.
6. Serve with suggested sides: mashed potatoes, green beans, corn, cornbread, cooked carrots, or whatever you like.
They are great re-heated the next day too! Or make a double batch and freeze.
