CLASSIC BEEF STUFFED PEPPERS
Fixings:
1 pound Ground Beef (93% lean or less fatty)
4 medium red, yellow or green ringer peppers
1/2 cup minced onion
2 teaspoons minced garlic
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, depleted
1/2 cup cooked white or earthy colored rice
3 tablespoons tomato glue
2 teaspoons dried parsley leaves
1/2 teaspoon salt
1/4 teaspoon dark pepper
Hacked new parsley leaves
Guidance:
Cover a huge baking dish with cooking shower; put away. Heat stove to 475°F. Remove tops chime peppers; put beat away. Utilizing a paring blade, cautiously eliminate the layers and seeds from chime peppers. Orchestrate peppers around 2 inches separated in pre-arranged baking dish. Put tops on void peppers. Cover baking dish firmly with aluminum foil; heat 15 minutes. Eliminate from broiler; cool marginally.
In the mean time, heat enormous nonstick skillet over medium hotness until hot. Add ground hamburger, onion and garlic; cook 3 to 4 minutes, breaking meat into 1/2 inch disintegrates and blending at times. Mix in tomatoes, rice, tomato glue, dried parsley, salt and dark pepper; cook 3 to 4 minutes until warmed through, blending sporadically.
Eliminate pepper tops. Partition hamburger blend equitably among peppers; supplant tops. Heat in 475°F broiler 17 to 22 minutes until moment read thermometer embedded into focal point of meat combination registers 160°F and ringer peppers are delicate. Decorate with parsley, if desired.Cool. Appreciate it!
Exemplary BEEF STUFFED PEPPERS VIDEO :
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