This recipe is an excellent way to use up leftover rice. It's also delicious if you use cooked brown rice.
INGREDIENTS | SERVES 8
- 8 medium green bell peppers
- Nonstick cooking spray
- 2 pounds lean ground beef
- 2 cups cooked rice
- 3 large eggs
- 3 cloves garlic, minced
- 1 large yellow onion, diced
- 4 tablespoons butter
- Salt and freshly ground black pepper to taste
- OPTIONAL: pinch allspice or nutmeg
- 1 cup tomato sauce
- 2 tablespoons white or white wine vinegar
- 1 tablespoon granulated sugar
- 1 cup chicken broth
Preheat oven to 350 °F.
Cut the tops off of the green peppers. Remove the seeds from the peppers and discard. Set the peppers in a 9" × 13" nonstick baking pan and set the tops aside.
Add the ground beef, cooked rice, eggs, garlic, onion, butter, salt, black pepper, and allspice or nutmeg (if using) to a large bowl; mix well. Divide the meat filling mixture between the green peppers; place the tops on each.
In the bowl, mix together the tomato sauce, wine or vinegar, sugar, and broth. Pour into the pan holding the stuffed green peppers.
Treat one side of a large piece of heavy-duty aluminum foil with nonstick cooking spray. Put the foil atop the baking pan, treated side down; crimp the edges to form a seal.
Bake for 45 minutes. Remove the foil, being careful to avoid being burned by the escaping steam. Return to the oven and bake for an additional 15 minutes, or until the peppers are tender and the filling is cooked through.
Stuffed Pepper Options
You can substitute a cup of breadcrumbs or cracker crumbs for the cooked rice. Or, replace some of the rice in the meat mixture with peeled and chopped hard-boiled eggs. Or, use a mixture of ground beef and ground pork or lamb.