Stuffed Peppers

Easy & the leftovers are great.

Stuffed Peppers

Preparation Time: 10 Minutes
Cook Time: 35 Minutes
Time to Table: 45 Minutes
Servings: 6


3 large green bell peppers
1 (15-ounce) can tomato sauce, divided (I use crushed tomatoes)
1 (6.8-ounce) package RICE-A-RONI® Spanish Rice
1 pound ground beef
1 large egg





Cut each bell pepper in half lengthwise; remove seeds and stems. Set aside.

In large bowl, combine 1 cup tomato sauce, rice-vermicelli mix, Special Seasonings, ground beef and egg. Stuff pepper halves evenly with beef mixture.

In large skillet, arrange pepper halves meat-side down. Pour remaining tomato sauce and 1-1/2 cups water evenly over peppers. Bring to a boil; reduce heat to medium. Cover; simmer 35 minutes or until meat is done and rice is tender. Serve peppers with remaining tomato sauce mixture from skillet.

Re: Stuffed Peppers

I usually melt some mozzerella cheese on top too...yummy.