Until my 20’s, bell peppers and I were far, far, far from fast friends.
I viewed the crunchy, green orbital vegetables with a look of disdain whenever they appeared on pizzas or veggie platter plates and as a kid, wrinkled my nose and plotted how to ditch every single bite in a napkin when my mom served them up for dinner.
But just like taking leisurely car rides on a Sunday afternoon, reading novels with long words you finally understand but now need readers to see, and taking hot baths (give me a tub every night of the week!), eating the food you hated as a kid suddenly becomes not. that. bad. as an adult. And sometimes, even really, really good.
And whenever I can serve a meal in it’s own vessel, it’s bonus time. Enter, stuffed bell peppers.
- 6 Medium green peppers
- 1 lb. ground beef
- 1Chopped onion
- 1 (6 7/8 Oz.) box of Rice-a-Roni mix, Spanish flavour
- 1 (16 Oz.) can tomato sauce
- 1 Tsp. sugar
- 1 (14 1/2 Oz.) can tomatoes (for use in making the rice)
- 1 C. shredded cheddar cheese or 1 cup American cheese
HOW TO MAKE:
Remove tops and seeds from peppers; parboil peppers for 5 mins and drain.. .Place peppers in a baking dish.Combine ground beef and onion and cook together until done.Drain and set aside.
Prepare Riice-A-Roni according to package directions.When rice is done,combine it with the beef and onion.Fill peppers with rice mixture.
Mix the 1 Tsp. sugar with the tomato sauce and pour this AROUND the peppers (not over).
Cover the baking dish.Bake at 350°F for 35 mins & then uncover and top with the shredded cheese.Bake uncovered for about 5 mins more to melt cheese. .Serve with the tomato sauce.
LIKE IT? SHARE WITH YOUR FRIENDS!