Stuffed Peppers

 

Stuffed Peppers

Fixings

4 enormous ringer peppers

1 lb lean (somewhere around 80%) ground hamburger

2 tablespoons slashed onion

1 cup cooked rice

1 teaspoon salt

1 clove garlic, finely slashed

1 would Muir Glen™ natural tomato be able to sauce

3/4 cup destroyed mozzarella cheddar

Guidelines

Black-olives-hamburgers.

    1. Cut flimsy cut from stem end of each ringer pepper to eliminate top of pepper. Eliminate seeds and layers; flush peppers. If vital, cut slim cut from lower part of each pepper so they stand upright. In 4-quart Dutch stove, add sufficient water to cover peppers. Hotness to bubbling; add peppers. Cook around 2 minutes; channel.

    2. In 10-inch skillet, cook hamburger and onion over medium hotness 8 to 10 minutes, blending sometimes, until meat is brown; channel. Mix in rice, salt, garlic and 1 cup of the pureed tomatoes; cook until hot.

    3. Heat broiler to 350°F.

    4. Stuff peppers with hamburger combination. Stand peppers upstanding in ungreased 8-inch square glass baking dish. Pour remaining pureed tomatoes over peppers.

Garlic-butter-shrimp-pasta.

    5. Cover firmly with foil. Heat 10 minutes. Reveal and prepare around 15 minutes longer or until peppers are delicate. Sprinkle with cheese.Cool. Appreciate it !!!

Stuffed Peppers VIDEO