Lanas Stuffed Peppers
From lanacountry 15 years agoIngredients
- Lanas not so Country stuffed peppers :) shopping list
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- 1 lb lean ground beef shopping list
- 4 ea bell peppers (may use red, yellow, or green, or mixed). shopping list
- 2 c cooked rice of choice (I use Jasmine, wild is also excellent) shopping list
- 1/2 ea md. red onion -- 1/8" dice shopping list
- 1 clove garlic -- chopped shopping list
- 2 tbsp minced fresh parsley shopping list
- salt and pepper to taste shopping list
- 1/2 tsp oregano shopping list
- 1/2 tsp. rosemary shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp black pepper corns – cracked shopping list
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- Extra Garnishes (optional) shopping list
- 1 c sour cream shopping list
- 1 lemon --sliced shopping list
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How to make it
- Heat oven to 350F.
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- We use BOTH toppings, see directions.
- Topping#1:
- 1 can tomato soup mix with 1/2 cup water
- Topping#2
- Sharp cheddar cheese (amount you like)
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- Cut off tops of peppers and remove pith.
- You may need to cut a little bit off the bottoms to get peppers to stand upright, but be careful not to cut a hole in the bottom.
- (I cook my peppers in lightly salted water for about three minutes, but this is up to the chef. :)
- Cook rice until (NOT) quite done.
- Cook ground beef and drain well. Cook the onions slightly.
- Mix beef, rice, 1/2 of the tomato soup mixture, seasonings, thoroughly.
- Stuff mixture into peppers and place on a baking sheet, lined with foil and brushed with oil.
- Cook on center rack of oven for 20 minutes.
- Remove from oven -- add topping #1 cook 10 minutes
- Remove from oven --add topping #2 cook 5 minutes
The Rating
Reviewed by 7 people-
I love these..... great recipe.....
zena824 in Somewhere, USA loved it -
Looks like a winner to me :)
donman in Hammond loved it -
Sounds very good...and my peppers are almost ripe!
tddunlop in Sacramento loved it
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