Stuffed Bell Peppers 1

Course : Vegetables
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 medium peppers -- red or green (or both)
1 pound lean ground sirloin
1 small onion -- chopped
1/3 cup instant white rice
1 teaspoon dried oregano
1 teaspoon Fresh ground pepper
8 ounces canned tomato sauce
1/4 cup burgundy wine
1/2 cup Grated Parmesan cheese to taste

Preparation / Directions:

Slice off the stem end of each pepper and remove the seeds. In a medium bowl, combine the beef, onion, rice, oregano, pepper and 1/3 cup tomato sauce; mix well. Stuff the mixture into the peppers and place them in a medium saucepan. Pour the wine and remaining tomato sauce over peppers. Bring the peppers to a boil; cover and let simmer until they are tender, about 45 minutes. Add a few tablespoons of water if the sauce begins to cook away. Transfer to a serving platter, top with Parmesan cheese and serve.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Vegetables Recipes