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Stuffed Peppers Recipe
6 medium green or red bell peppers
1 pound of lean ground beef
1 cup of cooked white rice
1 small yellow onion, chopped
1 clove of garlic, minced
2 tablespoons of olive oil
½ teaspoon of salt
½ teaspoon of pepper
Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius. Spray a large baking dish with vegetable cooking spray.
Cut tops off bell peppers; remove core and seeds from the top to avoid tearing peppers. Bring a large pot of water to a boil. Add peppers; boil until tender, about 5 minutes. Drain and set aside.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion and garlic. Sauté until tender, about 3 minutes. Add beef, rice, salt and pepper to skillet. Cook, stirring occasionally, until beef is browned and crumbly, about 10 minutes.
Using a tablespoon, fill peppers with beef and rice mixture. Place peppers in prepared baking dish and put in oven. Bake stuffed peppers until heated through, about 25 minutes. Serve immediately.
