Classic stuffed peppers with rice, ground beef, and a healthy rainbow of sweet red, yellow, and orange peppers make the perfect easy dinner idea any night of the week.
Since I was a star-studded teenager, I’ve been a fan of drawing rainbows. Now I eat them.
But as a child, my nose wrinkled at the sight of those crunchy green vegetables, and when they appeared on my dinner plate, I sketched how I dipped every bite into a napkin slipping cunningly for a dog waiting anxiously under the table.
As an adult, eat food you hated as a kid at once becomes not. which – which. Bad. And sometimes really good. And I can’t stop! I keep making more versions of this meal that are served in its own bowl like Mexican stuffed peppers, creamy chicken and mushrooms, zucchini stuffed peppers, quinoa, turkey and even baked eggs with stuffed peppers.
* Ingredients :
° 6 medium green peppers
° 1 pound minced meat
° 1 chopped onion
° 1 (6 7/8 ounce) can of Rune rice mix, Spanish flavor
° 1 can of tomato sauce (16 ounces)
° 1 teaspoon sugar° 1 (14 1/2 ounce) can tomatoes (to use to make rice)
° 1 cup shredded cheddar cheese or 1 cup American cheese
* Directions :
Remove the tops and seeds from the peppers.
Boil the pepper for 5 minutes, then drain.Put the peppers in the baking dish.
Combine ground beef and onion and cook together until tender.Strain and set aside.Preparing Rice A Roni according to package instructions .
When the rice is cooked, combine it with the beef and onions.Fill peppers with rice mixture.
Mix 1 tsp of sugar with tomato sauce also cast it round peppers (no more).Cover the baking dish.
Bake at 350°F for 35 minutes, then remove the lid and cover with the grated cheese.Bake, uncovered, for another 5 minutes to melt the cheese.