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Stuffed Green Peppers

TOTAL TIME: Prep: 25 min. Cook: 55 min. YIELD: 4 servings.
My family always asks me to make this dish for them, especially in the summer when fresh tomatoes and green peppers are readily available. I got the recipe from my mother-in-law. —Helen Englehart, Maplewood, Minnesota

Ingredients

  • 6 medium fresh tomatoes, peeled, seeded and chopped
  • 1 medium onion, chopped
  • 3 celery ribs, diced
  • 1 can (8 ounces) tomato sauce
  • 1 cup water
  • 2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 4 medium green peppers
  • 1 pound lean ground beef (90% lean)
  • 1 cup instant rice, cooked
  • 1 teaspoon dried basil

Directions

  • 1. In a large saucepan or Dutch oven, combine tomatoes, onion, celery, tomato sauce, water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer, 10-15 minutes.
  • 2. Meanwhile, cut tops off the green peppers and remove seeds; set aside. In a bowl, combine ground beef, rice, basil and remaining salt and pepper; mix well. Fill peppers with beef mixture. Carefully place peppers in tomato sauce. Spoon some sauce over tops of peppers.
  • 3. Cover and simmer until beef is cooked and peppers are tender, 40-45 minutes.

Nutrition Facts

1 serving: 324 calories, 9g fat (4g saturated fat), 56mg cholesterol, 1565mg sodium, 34g carbohydrate (13g sugars, 7g fiber), 27g protein.

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