Saturday, July 21, 2012

Stuffed Peppers

We needed a fast lunch recipe on a day we were canning. We used fresh from the garden peppers. This was the first time I had ever made stuffed peppers and will NOT be the last. They were perfect. I think it was because we boiled the peppers first!

Stuffed Peppers

6 large green peppers
1 lb ground turkey (or ground bee)  Beth used beef
2 tbsp chopped onion
1 cup cooked rice
1 tsp salt
1/8 tsp garlic salt
1 can (15 oz) tomato sauce

Preheat oven to 350 F

Cut thin slice from stem of each pepper; remove guts and rinse.  Cook peppers 5 minutes in enough boiling water to cover, drain

Cook and stir onion and turkey or beef in skillet until beef is light brown; drain.  Stir in rice, salt, garlic salt, and 1 cup tomato sauce; heat though.

Stuff each pepper with beef mixture; stand upright in greased 8x8x12 baking dish

Pour remaining sauce over peppers.  Cover and bake 45 minutes.  Uncover, bake 15 minutes longer


WEIGHT WATCHERS POINTS: 4 per serving

Number of Servings: 6


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