Recipe(tried): Stuffed Peppers

Yesterday was cooler than it has been, and was in the mood to use up some peppers and not have to go to the store. These turned out wonderfully!

Stuffed Peppers

1/3 lb. raw extra lean ground beef
1 cup wild rice/white rice pilaf mixture cooked according to package directions and cooled.
1 grated carrot
5 bell peppers - I used yellow, green and red.
I jar of spicy roasted red pepper tomato sauce

Preheat the oven to 350.
Mix together the ground beef, rice and carrot in a large bowl.
Cut the tops off of the peppers, and clean out the seeds/membranes. Retain the lids removing the stem.
Fill the peppers with the rice mixture (mounded) and top with the pepper lids. Alternate the colours
Arrange in an oven proof casserole dish.

Pour the whole jar of tomato sauce over everyithing and bake at 350 for 1 hour.

My peppers were still a little crispy, and so delicious and nutty tasting from the wild rice mixture.

We served it with a ceasar salad. It was a terrific meal.

deb