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Fall Family Supper

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Classic Beef-Stuffed Peppers

(Family Features) Take advantage of the cooler weather and reacquaint yourself with the delights of a classic oven favorite - stuffed peppers. The savory aroma wafting from the kitchen as they bake is sure to bring the family running to the table.

Perfect for a weeknight meal, Classic Beef-Stuffed Peppers are big on flavor but simple in preparation. Total hands-on time is only 15 minutes, and you don't even have to precook the ground beef. Just combine the beef, rice and seasonings, then stuff the peppers. Top with chunky tomato sauce and pop them into the oven. While the peppers are baking, toss together a simple green salad for a wholesome - and easy - dinner.

Remember, when mixing ground beef, mix lightly but thoroughly - over mixing can result in a firm, compact texture after cooking. Also, cook ground beef mixtures to medium (160°F) doneness, using an instant-read thermometer to verify the temperature.

For more delicious beef recipes, visit www.BeefItsWhatsForDinner.com.

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Classic Beef-Stuffed Peppers

  • 4 medium red, green or yellow bell peppers
  • 1 14 1/2-ounce can diced tomatoes, drained
  • 1 8-ounce can tomato sauce
  • 3 tablespoons chopped fresh parsley, divided
  • 1 pound ground beef
  • 1/2 cup finely chopped onion
  • 1/2 cup cooked white or brown rice, cooled
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Chopped fresh parsley (optional)
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    1. Heat oven to 400°F. Cut tops off bell peppers; remove seeds and membranes. Place peppers upright in 8-inch square baking dish, cutting thin slice off bottoms of peppers to stabilize, if necessary.
    2. Combine tomatoes, tomato sauce and 1 tablespoon parsley in large bowl. Remove and reserve 1 cup tomato mixture. Combine ground beef, onion, rice, remaining 2 tablespoons parsley, Worcestershire sauce, garlic, salt and black pepper with remaining tomato mixture in bowl, mixing lightly but thoroughly.
    3. Spoon beef mixture evenly into peppers. Top with reserved tomato mixture. Cover baking dish with aluminum foil.
    4. Bake at 400°F for 30 minutes. Uncover baking dish; continue baking 35 to 40 minutes to medium (160°F) doneness, until beef is not pink in center and juices show no pink color. Garnish with parsley, if desired.
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Preparation and Cooking Time
1-1/2 hours

Calories: 328g     Total Fat: 15g
Cholesterol: 77mg     Protein: 25g
Carbohydrates: 25g     Sodium: 824mg

Makes 4 servings
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Notes, Tips & Suggestions
Cook's Tip: Due to the natural nitrate content of certain ingredients such as onions, celery and bell peppers, ground beef may remain pink even when a 160°F internal temperature has been reached. Always verify the internal temperature with a meat thermometer or instant-read thermometer to be certain it reaches 160°F.

SOURCE: National Cattlemen's Beef Association on behalf of The Beef Checkoff

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